Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

@article{Kahraman2019EffectOD,
  title={Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies},
  author={K. Kahraman and Eda Aktas-Akyildiz and Serpil Ozturk and H. K{\"o}ksel},
  journal={Journal of Cereal Science},
  year={2019},
  volume={90},
  pages={102851}
}
Abstract Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant starch (RS) sources including and wheat bran were also used for comparison. RS sources were added into the formulation at the levels of 25, 50 and 75%. Overall cookie quality (spread ratio, hardness, colour) results showed that among the RS sources and wheat bran, lab… Expand
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