Chemical and physical properties of sago starch and effects of wheat flour substitution with sago starch on cookie qualities | สมบัติทางเคมีและกายภาพของแป้งสาคูและผลของการใช้แป้งสาคูทดแทนแป้งสาลีต่อคุณภาพของคุกกี้
2009
Sasivimol Boonying(Thammasat University. Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Food Science and Technology) E-mail:[email protected] | Suntaree Suwonsichon(Thammasat University. Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Food Science and Technology) E-mail:[email protected] | Warangkana Sompongse(Thammasat University. Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Food Science and Technology) E-mail:[email protected]
Chemical and physical properties of sago starch samples obtained from different manufacturing locations (Trung, Pattanee 1, and Pattnee 2) were studied in comparison with all-purpose wheat flour. Results showed that sago starch was different from wheat flour in chemical compositions, swelling power, and pasting properties, in particular, sago starch had a lower protein content, but higher swelling power. Additionally, sago starch samples obtained from different manufacturing locations were also different from each other in some characteristics. Sago starch from Pattanee (Pattanee 2) was then used to substitute wheat flour in dropped cookies at 0, 20, 40, 60, 80, and 100 percent substitution levels and the qualities of the cookies were investigated. Results indicated that spread ratio of the cookies increased, while cookies became less dense, less firm, more brittle and less accepted as substitution level increased. The highest substitution level that yielded cookies with acceptable qualities was 40 percent.
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