Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of gluten-free cookies.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12557
Abstract: BACKGROUND Gluten-free food products are in demand due to the gluten sensitivity of individuals around the globe. Lipopeptide biosurfactants are widely used in food formulations for wetting, foaming, emulsion stabilization, anti-adhesive and anti-microbial properties. Lipopeptide… read more here.
Keywords: lipopeptide biosurfactant; microscopy; gluten free; free cookies ... See more keywords
Use of almond flour and stevia in rice-based gluten-free cookie production
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04608-x
Abstract: Abstract The gluten-free cookies were produced by replacing rice flour ( RF ) and sucrose content with almond flour ( AF ) and stevia. Supplementation of AF caused to decrease the moisture content of the… read more here.
Keywords: gluten free; rice; almond flour; flour stevia ... See more keywords
Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids
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DOI: 10.1177/1082013220980594
Abstract: The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study… read more here.
Keywords: gluten free; seed; rheology; gum ... See more keywords