Abstract
In an effort to improve gluten-free (GF) cookies overall nutritional aspects, as a means of decreasing the glycemic index and increasing the resistant starch content, experimental GF maize cookies were formulated with a normal amylose GF maize flour mix (NAM) and increasing levels of high amylose maize starch flour (HAM) represented by substitution ratio of 0%, 25% and 50% on a total flour (NAM+HAM) basis. Chemical composition, in vitro starch digestibility and sensory evaluation were carried out. Dietary fibre, total starch and amylose contents increased (p<0.05) when the level of HAM increased in the recipe for GF cookies. Both resistant starch and slowly digestible starch increased (p<0.05), whereas rapidly digestible starch and available starch levels decreased (p<0.05) when the level of HAM increased in the formulation. Slower rate of starch hydrolysis (up to minus 66.0%; p<0.05) and lower predicted glycemic index (up to minus 35.0%; p<0.05) were recorded when HAM increased in the composite. No differences were reported in the sensory profile and in the overall acceptability of GF maize cookies formulated with increasing levels of HAM. Taking together, present in vitro findings suggest that the partial substitution of NAM with HAM contributed to formulate GF maize cookies with slowly digestible starch properties without affecting overall sensory attributes.
Highlights
Celiac disease is one of the most common food induced disorders caused by the ingestion of gluten containing grains in genetically susceptible individuals [1]
Total starch and amylose contents increased (p
These differences are related to the relative amount of HAM added in each GF maize cookie formulation, as already reported for cookies prepared from wheat flour in combination with banana starch [23]
Summary
Celiac disease is one of the most common food induced disorders caused by the ingestion of gluten containing grains in genetically susceptible individuals [1]. Several GF foods based on aforementioned ingredients exhibit lower nutritional quality, lower content of resistant starch (RS) and higher glycemic index (GI) than their gluten containing counterparts [2,3,4], mainly due to the type and source of carbohydrates (starch and dietary fibre), the food matrix viscosity along with the total absence of the gluten network [1,5]. International dietary guidelines encourage the consumption of slowly digestible carbohydrates and suggest that starchy foods should contain at least 14.0% of RS on total starch [6]. The consumption of lower GI foods can positively influence post-prandial and insulin responses and can be beneficial for prevention and control of obesity and metabolic risk factors [9]
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