date:Oct 18, 2012
ional flour was replaced with gluten-free waxy starches such as corn and rice that each improves the structure of the sauce with minimal effects on color and taste. Inulin, a well-known functional ingredient that is known for reducing the risk of gastrointestinal and cardiovascular diseases, was used to replace the oil.
The results have shown that these sauces have a high degree of stability under refrigeration storage and good consumer acceptability.