Quality characteristics of cookies added with RS4 type resistant corn starch

Abstract

Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and 50℃ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at 50℃ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.

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“…한편 쿠키는 밀가루가 주원료인 작은 형태의 건과자로, 맛 과 식감, 간단한 제조방법, 높은 저장성 등으로 다양한 계층 의 소비자들이 간식으로 애용되고 있다(10). 현재까지 쿠키 의 관능적 품질특성을 유지하면서 건강기능성을 보완하기 위한 부재료로 쌀된장 분말(11), 대나무 잎 분말(12), 마 분말 (13), 인삼 분말 (14), 미강 분말 (15), 옥수수 저항전분 (16) …”