ArticleHeliyon2021
Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient.
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 51 citations in OpenAlex.
- Development of Gluten-Free Biscuits From Rice Flour-Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability.Food science & nutrition · 2026Article
- Nutritional Quality, Phenolic Compounds, Fatty Acid Composition, Texture, and Sensory Properties of Full-Fat/Semi-Fat Quinoa, Chia, or Chickpea Biscuits Developed for Celiac Patients.Food science & nutrition · 2026Article
- Technological Properties and Quality Characteristics of Non-Gluten Biscuits Based on Sorghum Flour and Enriched with Sesame and Moringa.Foods (Basel, Switzerland) · 2026Article
- Radioprotection Effect of Functional Cookies Fortified with Brown Mustard Seed (Brassica juncea) Extracts in Mice.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people.Frontiers in nutrition · 2025Article
- Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch.International journal of food science · 2025Article
- Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome.Foods (Basel, Switzerland) · 2024Article
- Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review.Foods (Basel, Switzerland) · 2024Review
- In vitro gastrointestinal digestion methods of carbohydrate-rich foods.Food science & nutrition · 2024Review
- A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis.Foods (Basel, Switzerland) · 2023Review
- Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits.Heliyon · 2023Article
- Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.Antioxidants (Basel, Switzerland) · 2023Article
- Evaluation of the physicochemical and sensory characteristics of gluten-free cookies.Frontiers in nutrition · 2023Article
- Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study.Foods (Basel, Switzerland) · 2022Article
- The Impact of Innovative Plant Sources (Foods (Basel, Switzerland) · 2022Article
- Article
- Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.