Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch

2012 ◽  
Vol 44 (2) ◽  
pp. 115-123 ◽  
Author(s):  
Marija Milašinović Šeremešić ◽  
Ljubica Dokić ◽  
Ivana Nikolić ◽  
Milica Radosavljević ◽  
Dragana Šoronja Simović
Keyword(s):  
Resistant Starch ◽  
Textural Properties

scholarly journals Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

2021 ◽  
Vol 247 (3) ◽  
pp. 707-718
Author(s):  
Maria Di Cairano ◽  
Marisa Carmela Caruso ◽  
Fernanda Galgano ◽  
Fabio Favati ◽  
Ndy Ekere ◽  
...  
Keyword(s):  
Physical Properties ◽  
Resistant Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Negative Effect ◽  
Banana Flour ◽  
Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

Resistant starch and thermal, morphological and textural properties of heat-moisture treated rice starches with high-, medium- and low-amylose content

2011 ◽  
Vol 64 (1) ◽  
pp. 45-54 ◽  
Author(s):  
Elessandra da Rosa Zavareze ◽  
Shanise L. Mello El Halal ◽  
Diego G. de los Santos ◽  
Elizabete Helbig ◽  
Juliane Mascarenhas Pereira ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Textural Properties

Dependence of physiochemical, functional and textural properties of high-resistant starch rice on endogenous nonstarch polysaccharides

2017 ◽  
Vol 53 (4) ◽  
pp. 1079-1086 ◽  
Author(s):  
Jian Sun ◽  
Yin Wang ◽  
Xiuqiong Zhang ◽  
Søren K. Rasmussen ◽  
Xiaotong Jiang ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Textural Properties ◽  
Nonstarch Polysaccharides

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

Optimisation of the Preparation of Sweet Potato Resistant Starch by Dry Heating with Pectin

2020 ◽  
Vol 26 (1) ◽  
pp. 39-46
Author(s):  
Xiaoyuan Liu ◽  
Mengxue Chen ◽  
Fei Li ◽  
Jie Zeng ◽  
Guangleil Li
Keyword(s):  
Sweet Potato ◽  
Resistant Starch ◽  
Dry Heating
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