Gluten free Maize Cookies Prepared with High-amylose Starch: In Vitro Starch Digestibility and Sensory Characteristics

Giuberti G^*, Fortunati P, Cerioli C and Gallo A

Institute of Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29121 Piacenza, Italy, E-mail: fortunatip@gmail.com

^*Corresponding Author: Giuberti G, Institute of Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Sciences Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29121 Piacenza, Italy, Fax: 390523599259