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dc.creatorMilašinović-Šeremešić, Marija
dc.creatorRadosavljević, Milica
dc.creatorDokić, Ljubica
dc.creatorNikolić, Ivana
dc.creatorSoronja-Simović, Dragana
dc.date.accessioned2019-05-16T12:16:30Z
dc.date.available2019-05-16T12:16:30Z
dc.date.issued2013
dc.identifier.issn0022-4901
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/507
dc.description.abstractThe 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.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.relationProvincial Secretariat for Science and Technological Development of the Government of Autonomus Prov
dc.rightsrestrictedAccess
dc.sourceJournal of Texture Studies
dc.subjectResistant starchen
dc.subjectshort doughen
dc.subjecttextureen
dc.subjectviscoelastic propertiesen
dc.titleRheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starchen
dc.typearticle
dc.rights.licenseARR
dc.citation.volume44
dc.citation.issue2
dc.citation.spage115
dc.citation.epage123
dc.citation.other44(2): 115-123
dc.citation.rankM22
dc.identifier.wos000317125100004
dc.identifier.doi10.1111/jtxs.12003
dc.identifier.scopus2-s2.0-84875811071
dc.identifier.rcubconv_840
dc.type.versionpublishedVersion


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