Abstract
The type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.
Highlights
People affected by celiac disease and other gluten-related disorders are forced to follow a strict gluten-free (GF) diet; the consumption of GF products is pivotal for them
Wheat flour showed the lowest value whereas 1C the highest
WAC represents the capacity of the flour to bind with water and may help to retain a softer texture in bakery products
Summary
People affected by celiac disease and other gluten-related disorders are forced to follow a strict gluten-free (GF) diet; the consumption of GF products is pivotal for them. A topic of rising interest in food research is the glycaemic index (GI) of conventional and GF bakery. A low GI diet can be helpful in reducing the risk of developing type II diabetes, obesity, cardiovascular disease, and some cancers (Garsetti et al, 2005; Takao et al, 2016). Numerous studies are aimed at the investigation or reduction of GI of pasta, bread, and other bakery products (Brennan & Samyue, 2004; Di Cairano et al, 2021; Lal et al, 2021; Scazzina et al, 2013; Sethupathy et al, 2020; Trevisan et al, 2019). Celiac disease is associated with high incidence of type I diabetes; it is important to maintain a good glycaemic
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