Effect of Resistant Starch as Dietary Fiber Substitute on Cookies Quality Evaluation

Abstract

The aim of this present study was to develop and investigate the effect of different resistant starch (RS) as dietary fiber substitute on cookies quality evaluation. Mung bean resistant starch with pullulanase debranching and retrograded (DR-MB), mung bean resistant starch with heat-moisture treatment (HMT-MB), high-amylose (Hylon V) corn resistant starch with heat-moisture treatment (HMT-HV), Hi-maize^@ particle resistant starch (Hi-M), and wheat dietary fiber (WDF) were replaced in 5%, 15%, and 25% of equivalent amount of low-gluten flour to compare water-holding capacity, sensory evaluation and texture analysis of cookies. Further discussion of the application was indicated that cookies added into DR-MB had the advantage of higher resistant starch content and greater water-holding capacity whereas the disadvantage of poor sensory evaluation. RS prepared by heat-moisture treatment had approximate water-holding capacity with wheat dietary fiber but was superior on sensory evaluation, especially the mass fraction of 25% with HMT-MB. Moreover, hardness as the main evaluated indicators of texture analysis was shown that cookies could be accepted for the majority consumers when the hardness value ranged from 450 g to 630 g, providing a better combination between objective quantitative identification and subjective sensory assessment.