Investigation of the use of resistant starch in the production of gluten-free biscuits

In this study, resistant starch (RS) were used as a functional component and a source of dietary fiber in the production of gluten-free biscuits. The amount of gluten-free flour in the biscuit formulation was reduced by 10, 20 and 30% and RS was used instead of gluten-free flour; and the baking time of the biscuits was kept constant, and they were baked at 175, 200 and 225oC. Biscuits were compared by measuring the quality parameters in terms of moisture, water activity, pH, color, diameter, height, texture and dietary fiber. When samples are baked at different baking temperatures observed that as temperature increased, moisture, water activity, pH, biscuit diameter, L*, hardness and fracturability decrease; biscuit height and a* and b* values increased. Generally, as the proportion of RS increases at each baking temperature, moisture, water activity and L* value increased; pH, a*, b*, biscuit diameter and height decreased. As the proportion of RS addition increases, hardness value increased, fracturability value decreased compared to the control value. But with the exception of control biscuits, as the amount of RS increases, the hardness value decreases. Despite this decrease, the results are above the control biscuit values. Dietary fiber amounts of biscuits baked at 200oC were measured. Control, 10, 20 and 30% RS added biscuits dietary fiber amounts were measured as 1.51, 2.79, 5.35 and 5.84%, respectively. The amount of dietary fiber increased with increasing the amount of RS. As a result, according to the study, it was observed that the use of RS instead of gluten-free flour had positive effects and enabled the production of healthy biscuits.