Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch

The compliance with a strict GF diet is not easy, as GF products are generally not widely available, are more expensive and have lower palatability and nutritional value than their gluten containing counterparts. The aim of this research was gluten free biscuit enriched by resistant starch that compensate some of these defects. This study investigatedeffect of different proportions of corn flour and rice flour (0-100%) and resistant starch (0-2%). Combination of resistant starch with flours reduced biscuit diameter increment and increased height increment. All of independent variables affected volume positively and the highest volume was seen at samples with more corn flour. Resistant starch addition to flours decreased development coefficient. Firmness of biscuit samples was reduced by resistant starch. Investigation of color revealed that resistant starch addition decline L*. In terms of organoleptic evaluation, resistant starch reduced total acceptance of biscuits. Rheological results indicated that all of biscuit dough has solid-like behavior. Resistant starch had the greatest effect on the storage and loss modulus. Finally, optimization results revealed that 88.79% corn flour, 9.21% rice flour and 2% resistant starch established the best result in gluten free biscuit.