Development of Gluten-free Cookies Rich in Resistant Starch Type 3 from Maranta arundinacea

Nugraheni, Mutiara; Sutopo, Sutopo; Purwanti, Sutriyati; Handayani, Titin Hera Widi

doi:10.3923/pjn.2017.659.665

Cited by 5 publications

(6 citation statements)

References 15 publications

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“…Comparable spread ratio values have been reported for GF biscuits made from a flour blend of minor millers ( Sharma et al., 2016 ) and for GF rice biscuits containing 50 g/100 g w/w of different RS-rich preparations obtained from waxy rice starch ( Giuberti et al., 2017 ). The present findings suggest that in GF biscuit formulation, the addition of high doses of RS-rich materials does not substantially impair the physical characteristics of biscuits, which is in line with previous findings ( Nugraheni et al., 2017 ). However, it must be pointed out that in the gluten-containing system, the spread ratio decreases linearly with the gluten level due to a diluting effect on the wheat protein ( Pareyt and Delcour, 2008 ).…”

Section: Resultssupporting

confidence: 93%

“…An overall decrease in sensory acceptance has been previously reported in short-dough wheat-based biscuits formulated with increasing levels of an RS-rich ingredient from maize starch ( Laguna et al., 2011 ). Similarly, Nugraheni et al. (2017) showed that the addition of a high amount (i.e., up to 12 g/100 g total flour base) of a novel RS-rich ingredient obtained from autoclaved and cooled Maranta arundinacea flour contributes towards the reduction of the overall acceptability of the newly developed GF biscuits.…”

Section: Resultsmentioning

confidence: 97%

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Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Cervini

Frustace

Garrido

et al. 2021

Heliyon

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Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 97%

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Cervini

Frustace

Garrido

et al. 2021

Heliyon

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“…Flour or starch from a rhizome these plants as sources of carbohydrate [1]. Flour estimated from arrowroot can be used as of ingredients mixed with other ingredients used to make food as cookies, biscuit, cakes, dessert, and others [1,2,3]. Carbohydrate as a food source is food consumed more than another food source in Indonesia.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour

Sudaryati¹,

Nasution²,

Ardiani³

2018

Proceedings of the 2nd Public Health International Conference (PHICo 2017)

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Marantha arundinacea L. or arrowroot is a tropical plant that can be taken tuber as processed food product. This plant bulbs can be made flour to produce food, such as fresh bread done in this study. The research was conducted in 2017 at the Nutrition Lab of the Faculty of Public Health of the University of North Sumatra for making of fresh bread and Balai Penelitian Standardisasi Industri (Baristan) Medan for the examination of nutritional quality, from the production of bread from flour bulbs Marantha arundinacea L. and wheat flour. Nutritional analysis performed include moisture content, ash content, fat content, carbohydrate levels, protein content. The results found that the quality of nutrition examined varied. The addition of more arrowroot flour in the production of fresh bread will increase the levels of crude fiber, and carbohydrates. It is expected that arrowroot flour can be used as a mixture in the manufacture of food such as fresh bread added to the ingredients of about 10-30%, and arrowroot flour can exchange of wheat flour commonly used in the production of bread.

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“…The spread ratio of wheat cookies was higher than rice cookies, implying that wheat cookies had better rising ability. Gluten protein in wheat cookies increased the viscosity of the dough (Nugraheni et al, 2017). The addition of unripe banana flour in gluten-free rice cookies reduced the diameter as the substitution level increased from 60% to 100%, whereas the thickness increased significantly (p<0.05).…”

Section: Physical Characteristics Of Cookiesmentioning

confidence: 97%

The Effects of Unripe Banana Flour on Resistant Starch Content and Quality Characteristics of Gluten-Free Rice Cookies

Prasajak¹,

Detchewa²,

Sriwichai³

et al. 2021

JSSM

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Rice (Oryza sativa L.) is considered as a gluten-free food. However, using rice flour to prepare cookies has its limitations, such as poor texture and low sensory quality acceptance by consumers. This paper investigates the effects of substituting resistant starch (RS) content with banana flour on the quality of gluten-free rice cookies. Rice cookies were prepared by replacing wheat flour with unripe banana flour at 0% (control), 50%, 60%, 70%, 80% and 100%. The pasting properties of starch, physical properties of the cookies, texture profile, RS content and sensory evaluation were determined. The results indicated that as the degree of banana flour substitution increased, the peak, final and setback viscosities of blended flour also increased. Rice cookies containing unripe banana flour had lower diameters and spread ratio, but higher hardness than the control. RS content of gluten-free rice cookies ranged from 1.90% to 8.50% with the increase in banana flour content, while wheat cookies contained 2.85% of RS. For the sensory evaluation study, the gluten-free rice cookie with 70% unripe banana flour received the highest overall score and was comparable to wheat cookies. Partially replacing rice flour with unripe banana flour has the potential to produce gluten-free rice cookies with high RS content.

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Development of Gluten-free Cookies Rich in Resistant Starch Type 3 from Maranta arundinacea

Cited by 5 publications

References 15 publications

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour

The Effects of Unripe Banana Flour on Resistant Starch Content and Quality Characteristics of Gluten-Free Rice Cookies

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