Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
Authorized Users Only
2013
Authors
Milašinović-Šeremešić, MarijaRadosavljević, Milica

Dokić, Ljubica

Nikolić, Ivana
Soronja-Simović, Dragana
Article (Published version)

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The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary... fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.
Keywords:
Resistant starch / short dough / texture / viscoelastic propertiesSource:
Journal of Texture Studies, 2013, 44, 2, 115-123Publisher:
- Wiley, Hoboken
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
- Provincial Secretariat for Science and Technological Development of the Government of Autonomus Prov
DOI: 10.1111/jtxs.12003
ISSN: 0022-4901
WoS: 000317125100004
Scopus: 2-s2.0-84875811071
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MRIZPTY - JOUR AU - Milašinović-Šeremešić, Marija AU - Radosavljević, Milica AU - Dokić, Ljubica AU - Nikolić, Ivana AU - Soronja-Simović, Dragana PY - 2013 UR - http://rik.mrizp.rs/handle/123456789/507 AB - The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products. PB - Wiley, Hoboken T2 - Journal of Texture Studies T1 - Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch VL - 44 IS - 2 SP - 115 EP - 123 DO - 10.1111/jtxs.12003 UR - conv_840 ER -
@article{ author = "Milašinović-Šeremešić, Marija and Radosavljević, Milica and Dokić, Ljubica and Nikolić, Ivana and Soronja-Simović, Dragana", year = "2013", abstract = "The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.", publisher = "Wiley, Hoboken", journal = "Journal of Texture Studies", title = "Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch", volume = "44", number = "2", pages = "115-123", doi = "10.1111/jtxs.12003", url = "conv_840" }
Milašinović-Šeremešić, M., Radosavljević, M., Dokić, L., Nikolić, I.,& Soronja-Simović, D.. (2013). Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. in Journal of Texture Studies Wiley, Hoboken., 44(2), 115-123. https://doi.org/10.1111/jtxs.12003 conv_840
Milašinović-Šeremešić M, Radosavljević M, Dokić L, Nikolić I, Soronja-Simović D. Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. in Journal of Texture Studies. 2013;44(2):115-123. doi:10.1111/jtxs.12003 conv_840 .
Milašinović-Šeremešić, Marija, Radosavljević, Milica, Dokić, Ljubica, Nikolić, Ivana, Soronja-Simović, Dragana, "Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch" in Journal of Texture Studies, 44, no. 2 (2013):115-123, https://doi.org/10.1111/jtxs.12003 ., conv_840 .