Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics

Abstract Experimental gluten-free (GF) rice cookies were formulated with 100% rice flour (CTR) or by substituting 50% of rice flour with native waxy rice starch (WRS) or with three different resistant starch (RS) ingredients obtained from debranched, annealed or acid and heat-moisture treated WRS (RS a , RS b and RS c , respectively). Chemical composition, in vitro starch digestibility and physical and textural characteristics were carried out. Among cookies, RS a -cookies had the highest total dietary fibre content, the lowest rapidly digestible starch and the highest RS contents. All the three RS preparations have proved effective in increasing the proportion that tested as RS with respect to native WRS. However, the estimated RS loss for each applied RS ingredients caused by the baking process followed the order of RS a c b . Last, the lowest vitro glycaemic index value was measured for RS a -cookies. Among cookies, differences in colour and hardness were reported. The partial replacement of commercial rice flour with RS a could contribute to formulate GF cookies with higher dietary fibre content and likely slowly digestible starch properties more than equivalent amounts of RS b and RS c .