Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

• DOI: 10.1016/j.lwt.2021.112654
• Publication Date: 2021-10-20T01:08:17Z
• Authors: Maria Di Cairano; Nicola Condelli; Nazarena Cela; Lucia Sportiello; Marisa Carmela Ca...; Fernanda Galgano
• Keywords: Maltitol; Sweetness; Seasoning; Gluten free; Glycaemic index; Glucose syrup; Sensory Analysis; Resistant Starch

Gluten-free (GF) biscuits based on buckwheat, sorghum and lentil flours were produced in an industrial plant. These are very little exploited commercial products. In addition, since there is growing attention glycaemic index (GI) of cereal Sucrose replacers, mainly maltitol inulin, type 2 resistant starch (RS) used to substitute sucrose flours, respectively, the view reducing GI biscuits. Ingredients amounts established basis previous experiments European Regulations nutritional claims. This study aimed at evaluation effect maltitol, inulin RS physico-chemical sensory characteristics particular, glucose released by hydrolysis during vitro digestion was placed under spotlight. The use contributed reduction release consequently predicted (pGI) with values decreasing from 84 67. Despite some slight differences profile biscuits, reformulated products had a reduced friability sweetness, increased adhesiveness nuts odour, all formulations scored well above threshold acceptability (from 6.5 7.6) consumers eat made alternate flours.