Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

PurposeLow glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.Design/methodology/approachBaking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 ...

Full description

Saved in:
Bibliographic Details
Published in:British food journal (1966) 2021-11, Vol.123 (12), p.4240-4263
Main Authors: Naseer, Bazila, Naik, Haroon Rashid, Hussain, Syed Zameer, Bhat, Tashooq, Rouf, Abdul
Format: Article
Language:English
Subjects:
Amylose
Autoimmune diseases
Bakeries
Bakery products
Baking
Barley
Bulk density
Carboxymethyl cellulose
Carboxymethylcellulose
Celiac disease
Cellulose
Cookies
Design
Design modifications
Diabetes mellitus
Dietary fiber
Fatty acids
Flour
Food products
Freezing
Gluten
Glycemic index
Independent variables
Laboratories
Optimization
Polyesters
Raw materials
Rice
Starch
Variables
Variance analysis
Water activity
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:PurposeLow glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.Design/methodology/approachBaking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. The developed cookies were packed in metalized polyester pouches and stored under ambient conditions for a period of 90 days.FindingsWidth and bulk density of cookies increased significantly (p 
ISSN:0007-070X
1758-4108
DOI:10.1108/BFJ-02-2021-0165