| Autor: |
Babu, Ayenampudi Surendra, Mohan, Rangarajan Jagan |
| Předmět: |
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| Zdroj: |
Journal of Food Measurement & Characterization; Apr2023, Vol. 17 Issue 2, p1899-1908, 10p |
| Abstrakt: |
The present study was aimed to develop and test the quality of gluten-free cereal bars supplemented with different types of resistant starches (type 3, 4, and 5) at varying levels (0%, 5%, and 10%). The addition of resistant starch with various concentrations significantly increased the dietary fiber in bars since resistant starch is considered as a component of dietary fiber. Furthermore, resistant starch content of experimental bars prepared with 5 and 10% of resistant starch is ranged between 5.94–6.30% and 10.70–11.54% respectively. Higher resistant starch incorporation (10 g/100 g) negatively influenced the sensory properties of the gluten-free bars during the storage. A significant increase in moisture and hardness values (control bar—6596.85–7383.18 g, experimental bars—4165.11–7113.81 g) were observed in all resistant starch bars during 60 days of storage. It is feasible to incorporate different types of resistant starch at a 5% level in gluten-free bars which will supply a pronounced amount of dietary fiber, iron, and calcium without compromising product acceptability. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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