Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations

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BAŞMAN A., Ozturk S., Kahraman K., KÖKSEL H.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.11, sa.4, ss.762-772, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 4
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1080/10942910701596686
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.762-772
  • Anahtar Kelimeler: Low fat cookie, Resistant starch, Locust bean gum, RVA, Emulsion properties, FUNCTIONAL-PROPERTIES, RHEOLOGICAL PROPERTIES, XANTHAN GUM, GUAR GUM, WHEAT, HYDROCOLLOIDS, CORN, PEA, GELATINIZATION, BARLEY
  • Abdullah Gül Üniversitesi Adresli: Hayır

Özet

In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was autoclaved, stored at 95 C for 0, 2, 3, and 4 days for formation of RS preparations I, II, III, and IV, respectively. RS preparations had significantly lower peak and breakdown and higher trough viscosities than hydrolysed starch. RS preparations with gum resulted in a cold thickening capacity. While native and hydrolysed starches had deteriorative effect on emulsion capacity and stability of the soy protein, RS preparations (with/without gum) did not have a deteriorative effect. Reduction of shortening caused significant decrease in spread ratios of control cookies with/without gum. However, utilization of RS preparations in low fat cookies caused significant increases.