Browsing Gıda Mühendisliği / Food Engineering by Author "Hamit Koksel"

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Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

Kevser Kahraman; Eda Aktas-Akyildiz; Öztürk Muti, Serpil; Hamit Koksel (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2019)

Cross-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 ...