Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Abstract This study aimed to access the influence of rice flour incorporation on various quality attributes low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) bulk density (0.58 0.04) was observed blend upon flour, whereas, significant decrease oil absorption capacity (0.62 0.09), solubility index (6.72 0.17), foaming (9.67 0.34), stability (3.39 0.15) recorded. Pasting properties samples were studied using a Rapid Visco Analyser which indicated that all pasting increased with an incorporation. Fourier transform infrared spectroscopic studies revealed no difference basic functional groups however, it had pronounced effect elastic modulus (G′) blend. In vitro digestion characteristics 7.23% surge slowly digestible 13.36% reduction rapidly developed flour. Apparent amylose content (27.3 1.45) resistant (6.12 0.97) digestibility (69.87 1.72) decreased pretzels. conclusion, significantly ( p < 0.05) higher mineral profile lightness L* ) lower breaking strength addition having better overall acceptability. substituting wheat up level 35% affected Graphical abstract