Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study

Author:

Falsafi Seid Reza,Maghsoudlou Yahya,Aalami Mehran,Jafari Seid Mahdi,Raeisi Mojtaba,Nishinari Katsuyoshi,Rostamabadi Hadis

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. AACC. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed., The Association, St. Paul, MN. Methods 44-15A, 08-01, 30-25, 46-12 and 10-05.01 for moisture, ash, fat, protein content and cake volume respectively.

2. Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology;Aggarwal;Journal of Food Measurement and Characterization,2018

3. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch;Altuna;LWT - Food Science and Technology,2015

4. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch;Aparicio-Saguilán;Journal of Food Composition and Analysis,2007

5. The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits;Ayed;Food Chemistry: X,2021

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