Quality characteristics of cookies added with RS4 type resistant corn starch

Bae, Chun-Ho (School of Food Science and Biotechnology, Kyungpook National University)
Park, Gyu-Hwan (Department of Ecological and Environmental System, Kyungpook National University)
Kang, Woo-Won (Department of Food and Food Service Industry, Kyungpook National University)
Park, Heui-Dong (School of Food Science and Biotechnology, Kyungpook National University)

published in 2013. 8. 30

Abstracts

Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and $50^{\circ}C$ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at $50^{\circ}C$ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.

Keyword

resistant starch
RS4 type
corn starch
cookies
cross-linking

Chemical Compound (All 1)

sodium trimetaphosphate | trisodium 2,4,6-trioxido-1,3,5-trioxa-2$l^{5},4$l^{5},6$l^{5}-triphosphacyclohexane 2,4,6-trioxide (Na₃O₉P₃)

Analytical Information

Analytical Information of the Articles
IPC	A23G 3/42
Analytical Keyword	cookies; resistant corn starch; RS4 type; dough; density; hardness; fracturability; texture; moisture; dietary fiber; lightness; cross-linking; spreadability
Etc. keywrd	cookies; resistant corn starch; RS4 type; dough; density; hardness; fracturability; texture; moisture; dietary fiber; lightness; cross-linking; spreadability

Published Information

Cover Copyright

Published Information of the Articles
Country	kor
Publisher	The Korean Society of Food Preservation
KJTK Publish Information	Volume 8. 2014. 12. 31
TKOI It is persistent identifier of content provided by the Korean Traditional Knowledge Portal. It is used as a permanent access route to each content. Syntax: http://tkoi.koreantk.com/[TKOI] Example: http://tkoi.koreantk.com/TKOI:KTKP-TSS-0000045749	TKOI:KTKP-TSS-0000225391

Korean Journal of Food Preservation (한국식품저장유통학회지)