Reduction of fat content and glycemic index of gluten-free cookie using dietary fiber from albedo of pomelo fruit
2011
Suchada Nokthuan(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Division of Product Development Technology) E-mail:[email protected] | Yuthana Phimolsiripol(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Division of Product Development Technology)
Objective of this research was to formulate the gluten-free cookie with reduced fat and lower glycemic index by replacing rice flour and butter with dietary fiber from pomelo albedo (PF). Mixture experiment was designed by varied the PF (0-10 percent), rice flour (53.2-59.11 percent) and butter (36.8-40.89 percent). Results showed that PF replacement had significantly effect (p LT 0.05) on b* values, total starch content, hardness, fat content and glycemic index of the product. Optimal formula consists of 55.17 percent rice flour, 37.77 percent butter and 7.05 percent PF. The developed product had lower fat content by about 30.8 percent when compared to control. In addition, the predicted glycemic index was 53.8, indicating low glycemic index cookie.
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