Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles

Sharma, Shagun; Singh, Narpinder; Katyal, Mehak

doi:10.1007/s13197-016-2234-8

Cited by 34 publications

(26 citation statements)

References 30 publications

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“…According to Sajilata et al (2006), resistant starch improves product characteristics including crispness, expansion, mouthfeel, color, and flavor. Sharma et al (2016) also found that substitution in cookies with gelatinized-retrograded starch and extruded starch have lower rupture force compared to non-substituted cookies. This finding could be attributed to the higher resistant starch content in substituted cookies.…”

Section: Physical Propertiesmentioning

confidence: 83%

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

2017

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Wholegrain foods are becoming increasingly popular as a high fiber dietary supplement recommended for people with diabetes. In Indonesia, the incidence of diabetes mellitus has almost doubled recently and poses a significant health risk with the high prevalence of obesity and cardiovascular diseases. The present research aimed to develop cookie bars from foxtail millet, arrowroot flour, and kidney beans. The physical, chemical, and sensory properties were evaluated by selecting the best formula to test the glycemic index. Three formulae of cookie bars, which had different percentages of foxtail millet, kidney beans, and arrowroot flour were evaluated. The results showed that the three formulae (F1, F2, F3) had°Hue values of 53.77, 58.46, and 58.31, and breaking force of 8.37, 10.12, and 5.87 N, respectively. While all other nutritional content were significantly different between formulae, the total crude fat was not. The F2 cookie bar was selected and evaluated for the glycemic index because it has the best sensory properties, lowest total sugar and available carbohydrate content. F2 cookie bars that contain 15% foxtail millet, 15% arrowroot flour, and 30% of kidney beans have a glycemic index of 37.6 hence it could be classified as a low glycemic index cookie bar. In conclusion, our findings indicated that F2 cookie bars can be further developed as a suitable diabetic food since it has the best physico-chemical properties, sensory properties, and low glycemic index.

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Section: Physical Propertiesmentioning

confidence: 83%

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

2017

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“…A decreased hydration of amorphous regions leading to reduced granular swelling was reported for annealed corn and wheat starches (Tester and Morrison 1990;Zavareze and Dias 2011). Reduction in CL in wheat flour noodles fortified with gelatinized-retrograded starch with enhanced resistant starch (RS) content has been reported (Sharma et al 2016). Lower swelling rate has been reported for MBS-SPS (20:80) blended noodles, which was approximately 1.84 after 1 h of cooking (Thao and Noomhorm 2011).…”

Section: Cooking Behaviormentioning

confidence: 87%

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

et al. 2016

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Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles. The highest resistant starch (RS) retention was for BS and ACS fortified noodles, which also had medium glycemic index of 66.3 (BS) and 67.2 (ACS). High sensory scores were obtained for the BS and 20 % WPC fortified noodles. The study showed that protein and/or BS fortification with SPS could enhance the acceptability as well as functional value of SPS noodles.

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“…This could be due to the protein dilution and lower amount of wheat flour starch in the flour-RS blends, which decreased the amount of reducing sugar and amino acids available for the Maillard reaction during baking, resulting in slightly lighter and less reddish bread crusts. Sharma et al (2016) reported that cookies and muffins prepared by substitution of wheat flour with RS were lighter in color compared to those made without substitution, attributing this to the dilution of protein.…”

Section: Bread Characteristicsmentioning

confidence: 99%

“…This starch fraction has some advantages over conventional fibers when added to food products. Due to its white color, neutral flavor, and small particle size, RS can be used without significantly altering the sensory characteristics of the product (Sharma et al 2008(Sharma et al , 2016, and can be used either alone or combined with other fibers in different food products. However, the amount of RS used to replace flour depends on the starch type being used, the food type, and the desired fiber level (Sharma et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Resistant starch: effect on rheology, quality, and staling rate of white wheat bread

et al. 2018

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The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal laser scanning microscopy, indicated that the substitution up to 15% of flour with RS slightly affected the dough structure, weakening it through dilution of gluten protein. Bread made with 15% of RS had specific volume, crumb moisture, and firmness values similar to those of the control bread (without RS), indicating very good quality. During storage, the RS breads had higher crumb moisture, lower firmness, and a lower retrogradation rate than the control bread. The lower retrogradation rate, in conjunction with the higher crumb moisture and high water-retention capacity of RS, was responsible for lower crumb firmness in bread containing up to 15% RS. Using wheat flour of high quality helped to minimize the deleterious effect of RS on the dough and provided high-fiber bread with high quality and low staling.

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Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles

Cited by 34 publications

References 30 publications

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

The development of low glycemic index cookie bars from foxtail millet (Setaria italica), arrowroot (Maranta arundinacea) flour, and kidney beans (Phaseolus vulgaris)

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content

Resistant starch: effect on rheology, quality, and staling rate of white wheat bread

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