Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch

Rezaei, Rahil; Moghimi, Masoumeh; Amiri Aghdaei, , Seyyed Soheil

doi:10.30495/jfst.2022.1929299.1717

Manuscript ID : JFST-2105-1717 (R2) Visit : 373 Page: 91 - 109

10.30495/jfst.2022.1929299.1717

Article Type: Original Research

Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch

Subject Areas :

Rahil Rezaei ^{1
*} , Masoumeh Moghimi ² , , Seyyed Soheil Amiri Aghdaei ³

1 - گروه علوم و صنایع غذایی، واحد گنبد‌کاووس، دانشگاه آزاد اسلامی، گنبد‌کاووس، ایران.
2 - گروه شیمی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس، ایران.
3 - دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم‌کشاورزی و منابع طبیعی، گرگان، ایران.

Received: 2021-05-01 Accepted : 2021-10-03 Published : 2024-06-21

Keywords:

Abstract :

References:

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Low-calorie Cake Formulations Using Licorice (Glycyrrhiza glabra) and Quince Seed (Cydonia oblonga) Gum
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The Effects of Hydrocolloid Pectin and Raisins Essence on Baking Properties of Gluten-Free Bread of Setaria Italica and Oryza Sativa Flour Mixture
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Effect of Enrichment by Soy Isolate, Lentil Flour, Albumin and Spirulina platensis on the Quality Attributes of Industrial Noodle
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Optimization of the Effect of Green Tea, White Tea and Ginger Extracts on Physicochemical characterization of Sponge Cake by Response Surface Methodology (RSM)
Print Date : 2024-03-20

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Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch