In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1111/1750-3841.12766 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Konjac glucomannan-embedded corn starch-derived type 1 resistant starch: Physicochemical properties, in vitro digestibility and fermentation characteristics, and in vivo glucose response in mice.
Int J Biol Macromol
January 2025
Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China.
Type 1 resistant starch (RS1) was prepared by high-pressure homogenization of corn starch (CS) embedded with 0.1 %, 0.3 %, 0.
View Article and Find Full Text PDFEffect of different thermal treatments on starch digestion of Tsamba (Highland barley products): Insights from starch structural properties and enzyme activity.
Food Chem
January 2025
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address:
This study elucidated the mechanisms involved in the impact of Tsamba (a highland barley product) starch digestibility by different thermal treatments. The results demonstrate that different thermal processing methods (microwave, roasting, sand frying, frying, baking, and steaming) significantly alter the polyphenol content of highland barley, which in turn affects its ability to inhibit α-amylase activity. SEM, CLSM, XRD and FTIR were used to evaluate the effects on starch microstructure and digestibility.
View Article and Find Full Text PDFSynthesis and characteristics of type 3 resistant waxy corn starch by removal of starch granule surface proteins and heat-moisture treatment.
Food Chem
January 2025
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, PR China.
The type 3 resistant waxy corn starch (RS3) was synthesized by removing starch granule surface proteins and subjecting it to heat-moisture treatment at -20°C, 4°C, and 25°C. Upon applying the dual modification, a significant reduction in particle size and in vitro digestion was observed, while the gelatinization enthalpy, relative crystallinity, and resistant starch content increased. Notably, RS3 treated at 4°C demonstrated the lowest digestion rate of 3.
View Article and Find Full Text PDFIn vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat ( L.) flour.
J Food Sci Technol
February 2025
Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, 29100 Gumushane, Turkey.
In the present study, einkorn wheat flour ( L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0-10-20-30-40 and 50 g 100 g) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.
View Article and Find Full Text PDFApplication of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility.
J Food Sci Technol
January 2025
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato 80, 6121, Campinas, SP 3083-862 Brazil.
Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!