Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

This research investigates the effect of baking temperature and time on the resistant starch (RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the processing parameter using a chemometrics approach of response surface methodology (RSM) and artificial neural network (...

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Bibliographic Details
Main Authors: Babatunde Olawoye, Saka O. Gbadamosi, Israel O. Otemuyiwa, Charles T. Akanbi
Format: Article
Language:English
Published: Elsevier 2020-10-01
Series:Heliyon
Subjects:
Food science
Food technology
Food analysis
Celiac disease
Functional food
Chemometrics
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020319605

Internet

http://www.sciencedirect.com/science/article/pii/S2405844020319605

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