Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

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dc.authorid0000-0001-7870-9464
dc.contributor.authorKahraman, Kevser
dc.contributor.authorAktaş Akyıldız, Eda
dc.contributor.authorÖztürk, Serpil
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2020-06-19T11:50:01Z
dc.date.available2020-06-19T11:50:01Z
dc.date.issued2019en_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractCross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant starch (RS) sources including and wheat bran were also used for comparison. RS sources were added into the formulation at the levels of 25, 50 and 75%. Overall cookie quality (spread ratio, hardness, colour) results showed that among the RS sources and wheat bran, lab-scale produced cross-linked wheat starch (XL-W) had an improving effect on cookie quality, whereas the other sources had detrimental effect. Cookie samples supplemented with XL-W had the highest total dietary fibre (TDF) contents regardless of the addition level. High levels of TDF content were also observed with the wheat bran supplemented cookie samples; however, quality of these cookies were low. RS and wheat bran supplementation caused significant decrease in the in vitro GI of the cookies and the lowest GI value was achieved with the cookie supplemented with XL-W. This study proved that XL-W produced in this study can be used as an alternative ingredient to produce high fibre and low GI cookies without any deteriorative effect on the quality.
dc.description.provenanceSubmitted by Eda Aktas Akyildiz (edaaktas@hitit.edu.tr) on 2020-06-19T11:11:11Z No. of bitstreams: 0en
dc.description.provenanceApproved for entry into archive by Fatma Özdemir (fatmaozdemir@hitit.edu.tr) on 2020-06-19T11:50:01Z (GMT) No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-06-19T11:50:01Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.citationKahraman, K., Aktaş, A, E., Öztürk, S., Köksel, H. (2019) Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies, Journal of Cereal Science, 90.
dc.identifier.doi10.1016/j.jcs.2019.102851
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2019.102851
dc.identifier.urihttps://hdl.handle.net/11491/5782
dc.identifier.volume90en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectResistant Starchen_US
dc.subjectDietary Fibreen_US
dc.subjectGlycaemic Indexen_US
dc.subjectCookieen_US
dc.titleEffect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
dc.typeArticle

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