Quality Characteristics of Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch

Abstract

This study established optimal cookie conditions by varying the amount of modified starch treated with octenyl succinic anhydride (OSA). It also investigated the quality and digestion characteristics of the cookies produced. The moisture content increased as the amount of OSA-modified starch added to the cookies increased. As for cookie color brightness, the redness and yellowness decreased as the OSA-modified starch content increased. The spread factor and hardness of the cookies showed the most similar results for control and OSA: 20%. As the amount of OSA-modified starch added to cookies increased, RS tended to increase. It was found that OSA-modified starch cannot easily replace wheat flour completely and that the optimal amount of OSA-modified starch added to cookies is 20%. OSA-modified starch can be used not only as a cookie but also as a low-calorie food ingredient.