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Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
Author(s) -
Milašinović Šeremešić Marija,
Dokić Ljubica,
Nikolić Ivana,
Radosavljević Milica,
Šoronja Simović Dragana
Publication year - 2013
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12003
Subject(s) - food science , rheology , starch , resistant starch , materials science , dietary fiber , fiber , mathematics , chemistry , composite material
The influence of two types of resistant starch, type 3 ( RS 3) and type 4 ( RS 4), on the rheological and textural properties of short (cookie) dough was studied. RS 3 or RS 4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RS s reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS 3 and RS 4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RS s. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch ( RS ) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than “conventional” fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber‐rich cookies and similar products.