Bazila Naseer

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Abstract Purpose Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition. Design/methodology/approach Baking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design.

Abstract Purpose Snack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses.