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.authoridHamit Köksel / 0000-0003-4150-2413en_US
dc.authorscopusidHamit Köksel / 7004487930
dc.authorwosidHamit Köksel / G-6018-2013
dc.contributor.authorKahraman, Kevser
dc.contributor.authorAktas-Akyildiz, Eda
dc.contributor.authorOzturk, Serpil
dc.contributor.authorKöksel, Hamit
dc.date.accessioned2020-08-30T20:06:27Z
dc.date.available2020-08-30T20:06:27Z
dc.date.issued2019
dc.departmentİstinye Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
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.en_US
dc.identifier.citationKahraman, K., Aktas-Akyildiz, E., Ozturk, S., & Koksel, 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, 102851.en_US
dc.identifier.doi10.1016/j.jcs.2019.102851en_US
dc.identifier.issn0733-5210en_US
dc.identifier.issn1095-9963en_US
dc.identifier.scopus2-s2.0-85072772011en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2019.102851
dc.identifier.urihttps://hdl.handle.net/20.500.12713/523
dc.identifier.volume90en_US
dc.identifier.wosWOS:000499768200017en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKöksel, Hamiten_US
dc.language.isoenen_US
dc.publisherAcademic Press Ltd- Elsevier Science Ltden_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
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 cookiesen_US
dc.typeArticleen_US

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