Differences in the chemical composition were observed in
cookies prepared with UBF, with lower protein content, and higher
dietary fiber than control cookies. An important increase in resistant
starch content was calculated in cookies added with UBF. This
was reflected in the lower hydrolysis percentages and in the predicted
glycemic index. The rapidly digestible starch decreased and
the slowly digestible starch increased when UBF increased in the
cookies. Cookies prepared with UBF presented important starch
digestion characteristics and, therefore, could be a nutritional
alternative for people with health problems such as diabetes and
obesity.