Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads

2014 ◽  
Vol 5 (3) ◽  
pp. 564 ◽  
Author(s):  
Anika Wolter ◽  
Anna-Sophie Hager ◽  
Emanuele Zannini ◽  
Elke K. Arendt
Keyword(s):  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Glycemic Indices

scholarly journals Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

2019 ◽  
Vol 54 ◽  
Author(s):  
Raquel Rainier Alves Soares ◽  
Christiane Mileib Vasconcelos ◽  
Mariane Verônica de Oliveira ◽  
Valéria Paula Rodrigues Minim ◽  
Valéria Aparecida Vieira Queiroz ◽  
...  
Keyword(s):  
Human Health ◽  
Resistant Starch ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Sorghum Flour ◽  
Slowly Digestible Starch

Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

In vitro starch digestibility and quality attributes of gluten free ‘tagliatelle’ prepared with teff flour and increasing levels of a new developed bean cultivar

2015 ◽  
Vol 68 (3-4) ◽  
pp. 374-378 ◽  
Author(s):  
Gianluca Giuberti ◽  
Antonio Gallo ◽  
Lucia Fiorentini ◽  
Paola Fortunati ◽  
Francesco Masoero
Keyword(s):  
Quality Attributes ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Bean Cultivar

In Vitro Starch Digestibility of Gluten-Free Spaghetti Based on Maize, Chickpea, and Unripe Plantain Flours

2015 ◽  
Vol 92 (2) ◽  
pp. 171-176 ◽  
Author(s):  
Luis A. Bello-Perez ◽  
Pamela C. Flores-Silva ◽  
Rubi G. Utrilla-Coello ◽  
Edith Agama-Acevedo ◽  
Bruce R. Hamaker
Keyword(s):  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility

Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

2017 ◽  
Vol 70 (1-2) ◽  
pp. 1700126 ◽  
Author(s):  
Gustavo A. Camelo-Méndez ◽  
Pamela C. Flores-Silva ◽  
Edith Agama-Acevedo ◽  
Juscelino Tovar ◽  
Luis A. Bello-Pérez
Keyword(s):  
Antioxidant Capacity ◽  
Starch Digestibility ◽  
Gluten Free ◽  
Maize Flour ◽  
In Vitro Starch Digestibility ◽  
Blue Maize
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