Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations
Open Access
- 17 November 2008
- journal article
- research article
- Published by Taylor & Francis Ltd in International Journal of Food Properties
- Vol. 11 (4), 762-772
- https://doi.org/10.1080/10942910701596686
Abstract
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.Keywords
This publication has 30 references indexed in Scilit:
- Complex Carbohydrates and Resistant StarchNutrition Reviews, 2009
- Rheological Characteristics of Arabic Gum in Combination With Guar and Xanthan Gum Using Response Surface Methodology: Effect of Temperature and ConcentrationInternational Journal of Food Properties, 2005
- Rheological/textural properties of starch and crude hsian‐tsao leaf gum mixed systemsJournal of the Science of Food and Agriculture, 2003
- Resistant starch and β-glucan levels in grain sorghum (Sorghum bicolor M.) are influenced by soaking and autoclavingFood Chemistry, 2003
- Hydrocolloids in Forming Properties of Cocoa SyrupsInternational Journal of Food Properties, 2003
- Production and physicochemical characterization of resistant starch type III derived from pea starchMolecular Nutrition & Food Research, 2003
- Morphological Properties of Acid-modified Tapioca StarchStarch ‐ Stärke, 2000
- Functional properties of dietary fibre prepared from defatted rice branFood Chemistry, 2000
- Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetryFood Hydrocolloids, 1999
- Interactions of native and acetylated pea starch with yellow mustard mucilage, locust bean gum and gelatinFood Hydrocolloids, 1998