Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits
Maria Di Cairano, Marisa Carmela Caruso, Fernanda Galgano, Fabio Favati, N.N. Ekere, Fideline Tchuenbou‐Magaia
European Food Research and Technology
Abstract
Abstract There is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
maltitol and inulin substitute sucrose
“The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of...”
resistant starch improve dough stickiness and biscuit hardness
“RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability a...”
green banana flour improve dough stickiness and biscuit hardness
“appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture.”