Resistant starch as functional ingredient in high-quality food
Abstract
Resistant starch (RS) from different sources has attracted huge interest, mainly because of its health benefits and functional properties. From technological aspect, positive advantage of RS is its lower impact on the sensory properties of food compared with traditional sources of fibre. The objective of this study was to observe functional properties of two types of RS (type 3 and type 4) as parts of dietary fibre, as well as, the possibility of its application in short dough cookies production. Partial substitution of the flour with the RS (commercial sources) has contributed to significant changes in rheological and textural properties of the dough. In all samples the use of the RS resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. Increasing the portion of RS, type 3 and type 4, as substitutes for flour, contributed to dough elasticity, due to the ability of RS to bind water. The study invo...lved baking test, as an important criterion for evaluating the quality of flour and RS. The application of RS in the formulation of short dough resulted in the products of improved sensory and nutritional quality. Addition of the starch, type 3, showed better results in terms of overall sensory quality. The findings show a good potential of the RS as a functional ingredient referring to its application in the production of cookies and related products rich in dietary fibre.
Keywords:
S -- Cookies / Dough / Resistant starch / Rheology / Sensory propertiesSource:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 256-261Scopus: 2-s2.0-84926023071
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MRIZPTY - CONF AU - Milašinović-Šeremešić, Marija AU - Radosavljević, Milica AU - Dokić, Ljubica AU - Pajin, B.S. PY - 2012 UR - http://rik.mrizp.rs/handle/123456789/438 AB - Resistant starch (RS) from different sources has attracted huge interest, mainly because of its health benefits and functional properties. From technological aspect, positive advantage of RS is its lower impact on the sensory properties of food compared with traditional sources of fibre. The objective of this study was to observe functional properties of two types of RS (type 3 and type 4) as parts of dietary fibre, as well as, the possibility of its application in short dough cookies production. Partial substitution of the flour with the RS (commercial sources) has contributed to significant changes in rheological and textural properties of the dough. In all samples the use of the RS resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. Increasing the portion of RS, type 3 and type 4, as substitutes for flour, contributed to dough elasticity, due to the ability of RS to bind water. The study involved baking test, as an important criterion for evaluating the quality of flour and RS. The application of RS in the formulation of short dough resulted in the products of improved sensory and nutritional quality. Addition of the starch, type 3, showed better results in terms of overall sensory quality. The findings show a good potential of the RS as a functional ingredient referring to its application in the production of cookies and related products rich in dietary fibre. C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Resistant starch as functional ingredient in high-quality food SP - 256 EP - 261 UR - https://hdl.handle.net/21.15107/rcub_rik_438 ER -
@conference{ author = "Milašinović-Šeremešić, Marija and Radosavljević, Milica and Dokić, Ljubica and Pajin, B.S.", year = "2012", abstract = "Resistant starch (RS) from different sources has attracted huge interest, mainly because of its health benefits and functional properties. From technological aspect, positive advantage of RS is its lower impact on the sensory properties of food compared with traditional sources of fibre. The objective of this study was to observe functional properties of two types of RS (type 3 and type 4) as parts of dietary fibre, as well as, the possibility of its application in short dough cookies production. Partial substitution of the flour with the RS (commercial sources) has contributed to significant changes in rheological and textural properties of the dough. In all samples the use of the RS resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. Increasing the portion of RS, type 3 and type 4, as substitutes for flour, contributed to dough elasticity, due to the ability of RS to bind water. The study involved baking test, as an important criterion for evaluating the quality of flour and RS. The application of RS in the formulation of short dough resulted in the products of improved sensory and nutritional quality. Addition of the starch, type 3, showed better results in terms of overall sensory quality. The findings show a good potential of the RS as a functional ingredient referring to its application in the production of cookies and related products rich in dietary fibre.", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Resistant starch as functional ingredient in high-quality food", pages = "256-261", url = "https://hdl.handle.net/21.15107/rcub_rik_438" }
Milašinović-Šeremešić, M., Radosavljević, M., Dokić, L.,& Pajin, B.S.. (2012). Resistant starch as functional ingredient in high-quality food. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 256-261. https://hdl.handle.net/21.15107/rcub_rik_438
Milašinović-Šeremešić M, Radosavljević M, Dokić L, Pajin B. Resistant starch as functional ingredient in high-quality food. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:256-261. https://hdl.handle.net/21.15107/rcub_rik_438 .
Milašinović-Šeremešić, Marija, Radosavljević, Milica, Dokić, Ljubica, Pajin, B.S., "Resistant starch as functional ingredient in high-quality food" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):256-261, https://hdl.handle.net/21.15107/rcub_rik_438 .