Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies

Resistant starch (RS) is a portion of starch that is not digesti-ble by alpha-amylases and unlike dietary fiber, RS is fermented in the colon, promoting health benefits. Among the different types of RS, type 3 (RS3) is obtained by autoclaving and without chemical agents. The objective of this work was to obtain RS3 from oats and to evaluate its effect at different concentrations (0, 5, 10, 15 and 20 % w/w) on the rheological properties of the dough, textural properties of the cookies and their sensory acceptability. Texture profile analysis (TPA) showed an increased fracturability, hardness, adhesiveness and gumminess. The incorporation of RS3 increased the elastic (G') and viscous (G') modulus compared to the con-trol dough. All treatments showed elastic behavior (G' > G"). Hardness in cookies increased with RS3 concentration, with values from approximate to 8 N (control) to 20 N (RS3 -20 %). Sensory tests were not significant between treatments, although RS3-20 % cookies had a higher preference. The addition of RS3 in the dough caused significant functional and textural changes that positively affected the quality attributes of the cookies.