Enhancing resistant starch contents by dextrinization and hydrothermal treatment
2011
Watanakul Mungkalarungsi(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Sombat Khotavivattana(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Sunee Chotineeranat(National Science and Technology Development Agency, Pathumthani (Thailand). National Center for Genetic Engineering and Biotechnology. Cassava and Starch Technology Research Unit) | Klanarong Sriroth(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology)
Healthful food is now being promoted among consumers due to many of its benefits. Dietary fiber is an attractive ingredient for improving such products. In this study, Resistant Starch (RS) type 3 (RS III) as a form of retrograded starch was prepared from corn and cassava starches and then used for making butter cookies to serve as dietary fibers in a comparison with commercially available RS product namely 'Hi-Maize 260' (National Starch Co. Ltd.). The starches were initially dextrinized to lower molecules by acid or enzyme (Pullulanase), followed by the retrogradation by freeze-thaw process. For both starches, the dextrinization with enzymes provided improved resistant starch contents. As a result, the enzyme dextrinized retrograded starches were then further modified by heat moisture treatment. The dextrinized-heat moisture treated (DRHMT) starches had comparable resistant starch contentsthe RS contents of Hi-Maize 260, DRHMT from corn and DRHMT from cassava starch were 49.93, 40.84 and 51.17 percent, respectively. Hi-Maize 260 and DRHMT from cassava starch were then each separately added into butter cookies by replacement at 17 percent (w/w) of total flour weight. The RS content (w/w) remained in finished products of control butter cookies, butter cookies added with Hi-Maize 260, and with DRHMT from cassava starch were 1.69 percent, 6.32 percent and 4.58 percent respectively. The sensory test conducted by the Difference-From-Control test with 42 panelists suggests no significantly different (p GT 0.05) among the blind control (placebo), the product with commercial RS, and with the DRHMT from cassava starch. For consumer acceptance test, 9-point hedonic scale was used and accomplished by 100 subjects with the age between 18-40 years. The score for overall liking, texture, flavor and taste were 7.26, 6.93, 7.37 and 7.44 respectively.
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