Physical Characteristics and Taste Preferences of Breads to which Resistant Starch Type 4 from Different Starch Sources Was Added

Abstract

  Resistant starch (RS) displays similar physiological properties as dietary fiber. In this study, bread making properties and sensory acceptability of bread replaced with RS type 4 (RS-4, chemically modified starch) were evaluated. Distarch phosphate potato, rice and tapioca starch, phosphated distarch phosphate sweet potato and wheat starch were used as RS-4 source. RS-4 replaced 20% (w/w) of wheat flour, and each of the breads were thereby considered RS-4 breads. Bread without RS-4 was called Control bread. RS-4 breads were shown to have less specific volume than Control bread. Hardness of RS-4 breads was higher than that of Control bread. It was observed by SEM that RS-4 were not gelatinized in bread. However, RS-4 breads obtained overall acceptability similar to Control bread in sensory evaluation.