References
- Ahn HK, Kil HB, Yoo HE, Oh DH (1990) Effect of lipid contents on the physicochemical characteristics of acorn starch. J Korean Agric Chem Soc 33: 293-300.
- Ali H, Houghton PJ, Soumyanath A (2006) Alpha-amylase inhibitory activity of some Malaysian plants used to treat diabetes; with particular reference to Phyllanthus amarus. J Ethnopharmacol 107: 449-455. https://doi.org/10.1016/j.jep.2006.04.004
- Angioloni A, Collar C (2009) Small and large deformation viscoelastic behavior of selected fiber blends with gelling properties. Food Hydrocolloid 23: 742-748. https://doi.org/10.1016/j.foodhyd.2008.04.005
- Brand-Miller J, Foster-powell K, Colagiuri S (2002) The New Glucose Revolution. Hodder Headline Australia. Sydney, Australia. pp 3-28.
- Chung KM (1993) Effects of mugwort on physicochemical properties, paste, and gel of rice flour. Korean J Food Sci Technol 25: 626-631.
- Fujiwara K, Matsuoka A (1995) Improvement of glucose tolerance by low-viscosity, water-soluble dietary fiber, indigestible dextrin. Jpn J Nutr Diet 53: 361-368. https://doi.org/10.5264/eiyogakuzashi.53.361
- Hischenhuber C, Crevel R, Jarry B, Maki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R (2006) Reviewarticle: safe amounts of gluten for patients with wheat allergy or coeliac disease. Aliment Pharmacol Ther 23: 559-575. https://doi.org/10.1111/j.1365-2036.2006.02768.x
- Ikeda K, Kusano T (1983) In vitro inhibition of digestive enzymes by indigestible polysaccharides. Cereal Chem 60: 260-263.
- Jeltema MA, Zabik ME, Thiel LJ (1988) Prediction of cookie quality from dietary fiber components. Cereal Chem 60: 244-247.
- Jeon ER (1998) Effects of dietary fibers from cooked rice kernel for sikhe on the rice starch properties. Ph D Dissertation Chonnam National University, Gwangju. pp 65-68.
- Kim EH, Vuksan V, Wong E (1996) The relationship between viscosity of soluble dietary fiber and their hypoglycemic effects. J Nutr Health 29: 615-621.
- Kim JH, Lee SY, Kwon OJ, Park JH, Lee JY (2013) Antiaging and anti-diabetes effects of Aconitum pesudo-laeve var. erectum extracts. J Life Sci 23: 616-621. https://doi.org/10.5352/JLS.2013.23.5.616
- Kim YA (2005) Low calorie muffin prepared with non-digestible maltodextrin as fat replacer. The Journal of Industrial Liaison Research Institute 9: 17-26.
- Kim YA (2004) The effect of nondigestible maltodextrin on the quality of cake. Journal of The Keonyang University 13: 9-22.
- Kwon YR, Cho SM, Hwang SP, Kwon GM, Kim JW, Youn KS (2014) Antioxidant, physiological activities, and acetylcholinesterase inhibitory activity of Portulaca oleracea extracts with different extraction methods. J Korean Soc Food Sci Nutr 43: 389-396. https://doi.org/10.3746/jkfn.2014.43.3.389
- Kye SK (1996) Water binding capacity of vegetable fiber. Korean J Food & Nutr 9: 231-235.
- Lee HI, Lee HG, Bae IY (2013) Impact of dietary fibers from various source in wheat flour gel model: Aspect of suitability of processing and in vitro starch digestibility. Food Eng Prog 17: 297-304. https://doi.org/10.13050/foodengprog.2013.17.4.297
- Lee JK, Lim JK (2013) Effects of pregelatinized rice flour on the textural properties of gluten-free rice cookies. J Korean Soc Food Sci Nutr 42: 1277-1282. https://doi.org/10.3746/jkfn.2013.42.8.1277
- Lee MH, Lee YT (2006) Properties of gluten-free rice breads using different rice flours prepared by dry, wet and semiwet milling. Food Eng Prog 10: 180-185.
- Lee SK, Shin MS (1991) Characteristics of defatted and lipid-reintroduced sweet potato starches. Korean J Food Sci Technol 23: 341-348.
- Lee SM, Baik, MY, Kim HS (2014) Effect of high pressure homogenization on Biji paste and optimization of bread fortified with dietary fiber. Food Eng Prog 18: 95-101. https://doi.org/10.13050/foodengprog.2014.18.2.95
- Lee YS, Lim NY, Lee KH (2000) A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci 16: 681-688.
- Livesey G, Tagami H (2009) Interventions to lower the glycemic response to carbohydrate foods with a low-viscosity fiber (resistant maltodextrin): meta-analysis of randomized controlled trials. Am J Clin Nutr 89: 114-125. https://doi.org/10.3945/ajcn.26842
- Lucisano M, Cappa C, Fongaro L, Mariotti M (2012). Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour. J Cereal Sci 56: 667-675. https://doi.org/10.1016/j.jcs.2012.08.014
- Medcalf DG, Gilles KA (1965) Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42: 558-568.
- Mezaize S, Chevallier S, Le-Bail A, de Lamballerie M (2010) Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality. Food Res Intern 43: 2186-2192. https://doi.org/10.1016/j.foodres.2010.07.030
- Minarro B, Albanell E, Aguilar N, Guamis B, Capellas M (2012) Effect of legume flours on baking characteristics of gluten-free bread. J Cereal Sci 56: 476-481. https://doi.org/10.1016/j.jcs.2012.04.012
- Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK (2006) Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83: 28-36. https://doi.org/10.1094/CC-83-0028
- Ohkuma K, Matsuda I, Katta Y, Hanno Y (1990) Pyrolysis of starch and its digestibility by enzymes-characterization of indigestible dextrin. J Jpn Soc Starch Sci 37: 107-114. https://doi.org/10.5458/jag1972.37.107
- Ranhotra C, Gelroth J (1988) Soluble and insoluble fiber in soda crackers. Cereal Chem 65: 159-160.
- Sedej I, Sakac M, Mandic A, Misan A, Pestoric M, Simurina O, Canadanovic-Brunet J (2011) Quality assessment of gluten-free crackers based on buckwheat flour. J Food Sci Technol 44: 694-699.
- Song ES, Kim SJ, Byun KW, Kang MH (2002) Physical and sensory characteristics of low-calorie layer cake made with maltodextrin. J Korean Soc Food Sci Nutr 31: 1005-1010. https://doi.org/10.3746/jkfn.2002.31.6.1005
- Song ES, Kim SJ, Kang MH (2001) Characteristics of low calorie layer cake by adding different levels of polydextrose. Korean J Food Cookery Sci 17: 367-372.
- Wakabayashi, S, Ueda, Y. Matsuoka, A (1993) Effects of indigestible dextrin on blood glucose and insulin levels after various sugar loads in rats. J Jpn Soc Nutr Food Sci 46: 131-137. https://doi.org/10.4327/jsnfs.46.131
-
Watanabe J, Kawabata J, Kurihara H, Niki R (1997) Isolation and identification of
${\alpha}$ -glucosidase inhibitors from Tochucha (Eucommia ulmoides). Biosci Biotech Biochem 61: 177-178. https://doi.org/10.1271/bbb.61.177 - Yazynina E, Johansson M, Jagerstad M, Jastrebova J (2008) Low folate content in gluten-free cereal products and their main ingredients. Food Chem 111: 236-242. https://doi.org/10.1016/j.foodchem.2008.03.055
- Yun YK (2012) Effects of corn starch, potato starch and tapioca starch on the quality of gluten-free rice bread. MS Thesis Dankook University, Seoul. pp 7-68.
Cited by
- 메밀, 녹두, 도토리 전분을 첨가한 글루텐 프리 쌀파스타의 관능적 특성 vol.32, pp.4, 2015, https://doi.org/10.9724/kfcs.2016.32.4.413
- 발아 검은색 퀴노아 분말을 첨가한 국수의 품질특성 vol.30, pp.1, 2015, https://doi.org/10.9799/ksfan.2017.30.1.019
- 전분의 종류를 달리하여 제조한 Gluten-free 쿠키의 품질특성 및 항산화 활성 비교 vol.33, pp.2, 2015, https://doi.org/10.9724/kfcs.2017.33.2.127
- 개인소비가치가 글루텐 프리 가공식품에 대한 태도와 구매의도에 미치는 영향 vol.33, pp.2, 2015, https://doi.org/10.9724/kfcs.2017.33.2.218
- 구아검 및 바질검 첨가 Gluten-free 생면의 제조 및 품질 특성 비교 vol.23, pp.4, 2015, https://doi.org/10.20878/cshr.2017.23.4.012
- 테프(Eragrostis tef) 분말을 첨가하여 제조한 글루텐프리 면의 품질 특성과 검의 상관관계 vol.30, pp.5, 2015, https://doi.org/10.9799/ksfan.2017.30.5.1025
- Quality Characteristics and Sensory Properties of Gluten-free Noodles added Pumpkin Leaf Powder vol.24, pp.6, 2018, https://doi.org/10.20878/cshr.2018.24.6.007