期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 11, 期 4, 页码 762-772出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910701596686
关键词
Low fat cookie; Resistant starch; Locust bean gum; RVA; Emulsion properties
资金
- The Scientific and Technical Research Council of Turkey [TOGTAG-3027]
In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was autoclaved, stored at 95 C for 0, 2, 3, and 4 days for formation of RS preparations I, II, III, and IV, respectively. RS preparations had significantly lower peak and breakdown and higher trough viscosities than hydrolysed starch. RS preparations with gum resulted in a cold thickening capacity. While native and hydrolysed starches had deteriorative effect on emulsion capacity and stability of the soy protein, RS preparations (with/without gum) did not have a deteriorative effect. Reduction of shortening caused significant decrease in spread ratios of control cookies with/without gum. However, utilization of RS preparations in low fat cookies caused significant increases.
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