Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations

被引：8
|
作者：
Basman, Arzu [1 ]
Ozturk, Serpil [1 ]
Kahraman, Kevser [1 ]
Koksel, Hamit [1 ]
机构：
[1] Hacettepe Univ, Dept Food Engn, Fac Engn, TR-06532 Ankara, Turkey
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2008年 / 11卷 / 04期
关键词：
Low fat cookie; Resistant starch; Locust bean gum; RVA; Emulsion properties;
D O I：
10.1080/10942910701596686
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：762 / 772
页数：11
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