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Addition of resistant starch (RS) to foods improves their health benefits. However, quality and sensory properties of the products are scarified when high amounts of RS (&gt;20%) are added. The main purpose of this study was to develop an acceptable cake containing high level of RS (&gt;20%) and to fix the associated problems by addition of gluten powder. Wheat flour was replaced with 30%, 40% and 50 % of reconstituted flour; a mixture of RS and gluten powder (9:1, w/w) and some quality aspects of the batter and cakes were studied. With increasing the RS+gluten levels, pasting temperature increased while peak and final viscosities decreased. Batter density, viscosity, storage and loss moduli reduced whereas the size of air bubbles increased. Cake volume, height, porosity and hardness reduced, while the crust lightness and crumb darkness increased. Based on the sensory analysis a maximum of 40% RS+Gluten resulted in an acceptable cake quality.

Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize)