Resistant starch (RS) has become a popular topic of research in recent years. Most scholars
believe that there are 5 types of RS. However, accumulating evidence indicates that in …

Response surface methodology (RSM) is a technique widely used to optimize various
processes. This review presents the state-of-the-art applications of RSM in the optimization …

Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …

Raw banana juice is turbid, viscous and gray in colour. This work was initiated to optimize
the enzymatic clarification process of banana juice using response surface methodology …

With the aim to develop nutritionally and functionally improved biscuits, standard wheat flour
based recipe was supplemented with inulin (Raftilin)(10.5%) in combination with one of the …

The formulation of gluten‐free (GF) bread of high quality presents a formidable challenge as
it is the gluten fraction of flour that is responsible for an extensible dough with good gas …

Bread is a traditional food generally prepared from wheat flour. The main wheat component
responsible for bread quality is gluten, which is an essential structure-binding protein …

This review presents the state-of-the-art concerning the application of natural and artificial
high-intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers in …

The effects of dietary fiber inclusion on biscuit texture, cooking properties, and sugar release
after in vitro degradation were investigated. Inulin, β-glucan enriched fraction (BGEF), potato …

This paper focuses on the development of an effective methodology to determine the
optimum levels of three independent variables leading to (a) maximize turbidity,(b) minimize …