Volume 20, Issue 138 (2023)
FSCT 2023, 20(138): 133-146 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Davoodi M, Karimi M, Naghipour ف, Sheikholeslami Z. Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition. FSCT 2023; 20 (138) :133-146
URL: http://fsct.modares.ac.ir/article-7-67806-en.html
URL: http://fsct.modares.ac.ir/article-7-67806-en.html
Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition
1- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran , mehdidavoodi@yahoo.com
2- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
2- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
Abstract: (913 Views)
Resistant starches are classified in the category of indigestible starches and are introduced as a prebiotic product, which has lower calories and is cheaper compared to other dietary fibers. Therefore, the purpose of this research is to use type III resistant starch produced by thermal method at levels of 0, 5, 10, 15, 20, 25 and 30% in a completely random design as a substitute for wheat flour in biscuit, doughnut and cookie formulation. The results showed that by replacing wheat flour with resistant starch in the formulation more than 20%, the moisture content and water activity of the final product increased and decreased respectively. The specific volume and porosity of the doughnut were stable up to the level of 15% of resistant starch and then decreased. Also, the sample containing 15% resistant starch had the lowest amount of firmness in all the products. On the other hand, with the replacement of resistant starch in the formulation of the examined products on levels of 15% and above, the amount of L* value increased and the a* and b* values were decreased. The panelists also introduced the sample containing 15% resistant starch as the best sample. Therefore, it can be said that by replacing 15% of wheat flour with resistant starch, in addition to maintaining the physicochemical, textural and sensory characteristics of the final product, it is possible to enrich these snacks and the consumer can benefit from the benefits of using prebiotic products.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/02/28 | Accepted: 2023/06/18 | Published: 2023/08/1
Received: 2023/02/28 | Accepted: 2023/06/18 | Published: 2023/08/1
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |