Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

The effect on baked muffins of progressively replacing wheat flour with resistant starch (RS) (26/0, 21/5, 16/10, 11/15 and 6/20) was studied. In this study, texture profile analysis (TPA) and the elastic recovery test were used to evaluate the effects of RS on the textural properties of fresh and stored muffins (from 0 to 16 days). Textural parameter values decreased with the increase of RS; springiness and cohesiveness reflected better than the textural differences for fresh muffins. Changes in the textural parameter values with storage time were smaller at higher RS levels. Survival analysis methodology was used to estimate the changes in muffin shelf life. Shelf life time of control muffin is higher than 20% RS muffin for 25% consumer rejection but this behaviour is the opposite for 50% consumer rejection.     

Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals

The purpose of this study was to evaluate the effects of resistant starch (RS) on physicochemical and sensory properties of cereal-based food products. RS granola bars and cereals containing two levels of RS (10 g/100 g and 15 g/100 g) were compared to isocaloric (0 g RS/100 g) control granola products. Texture, color, proximate composition, caloric content, water activity, RS, and soluble starch (SS) were measured. Sensory acceptability was evaluated using a 9-point hedonic scale. Attributes (color, sweetness, moistness, crunchiness, stickiness, chewiness) of the RS bar, control bar, and two commercial bars were also assessed with a “just about right” (JAR) sensory method. High RS bars contained 6 g/100 g protein, 15 g/100 g moisture, and 18 g/100 g lipid. RS levels increased from 14 to 16 g/serving after 4 weeks of storage, supporting published research that RS increases with storage due to retrogradation of amylose chains. Soluble starch concentrations were not changed during storage. Color became lighter as the level of RS increased. Consumer acceptability results indicated that the granola bars/cereals were acceptable. The RS granola bars differed significantly in stickiness (p < 0.0001), and chewiness (p = 0.0063) compared to the control and 2 commercial granola bars. Incorporation of high levels of RS in food systems is feasible without compromising product acceptability.     

Evaluation of four types of resistant starch in muffins. II. Effects in texture,colour and consumer response

In this study, the influence of the addition of four types of resistant starch containing ingredients on texture, colour and consumer acceptability of muffins was studied. Two resistant starch type 2 (RS2) and two resistant starch type 3 (RS3) containing ingredients were used. The addition of all RS types decreased the instrumental texture parameters, but the lowest values were shown by the RS3-containing muffins. No significant differences were found in L* parameter between the control (with no RS addition) and the RS3-containing muffins. On the contrary, RS2-containing muffins showed a lighter colour (L* significantly higher) in comparison to the control and the RS3-containing muffins, which was obvious for the human eye (ΔE* > 3). RS3-containing muffins showed the lowest sensory acceptability while RS2-containing muffins showed no significant differences in all the sensory attributes in comparison to the control.     

Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology

The influence of wheat flour partial replacement with different types of resistant starch (RS) in muffin batter rheological properties and in baked muffin height, volume and number of air bubbles was investigated. The type of RS affected the above-described properties differently. In comparison to the control batter (without RS), replacement with RS type 3 (Novelose 330 and C*Actistar) increased viscosity and viscoelasticity, at both 20 and 80 °C. On the contrary, RS type 2 (Hi-maize 260 and Novelose 240) decreased them. These differences in viscosity and viscoelasticity were related to different baking performance. The RS3 type muffins had higher height, volume and number of air bubbles than the RS2 type muffins. An increase in viscosity and elasticity of the raw batter and during the heating process favours bubble retention and stability, thus favours baking performance. However, despite the improvement provided by the RS type 3, the baking performance was still lower than in the control muffins. One feature that may contribute to the baking differences is the delay in all the RS batters in the starch gelatinization temperature.     

Performance of three different types of resistant starch in fried battered food

Three different types of commercially available RS (one RS type 2 and two RS type 3) were incorporated in a batter formula and their influence on the rheological properties of the raw batter and on the batter pick-up, texture, colour, and consumer acceptability of the final battered fried product were investigated. RS incorporation affected the rheological properties of the raw batter compared with a control (without RS), although no relation between RS type and the flow and viscoelastic properties was found. In comparison to the control batter, replacement of wheat flour with Novelose 330 (RS3 type) increased significantly batter consistency and the values of the viscoelastic moduli G′ and G″, while replacement with both C*Actistar 11700 (RS3 type) or Hi-maize 260 (RS2 type) produced the opposite effect. Instrumental colour was the only property that gave a clear relationship with the type of RS; the two RS3 starches developed a darker colour than the control and the RS2 starch. The RS2 starch showed the best acceptability evaluated by a consumer panel. All the RS types assayed are considered successful to be used in battered food.     

响应面法优化农产品中抗性淀粉的体外检测

目的 采用响应面法优化农产品中抗性淀粉(Resistant Starch, RS)的体外检测方法。方法 选择谷类、薯类、豆类3类抗性淀粉主要来源的农产品,设计单因素试验和Box-Behnken试验。单因素试验考察了水浴时间、淀粉葡萄糖苷酶（AMYLOGLUCOSIDASE, AMG）作用温度、AMG作用时间、AMG添加量和离心力与离心时间5个条件,并选择AMG作用温度、AMG作用时间、AMG添加量来设计Box-Behnken试验。结果 根据单因素试验,确定了水浴时间为14 h,离心条件选择4500 g离心5 min;根据响应面实验确定对RS含量检测结果影响程度排序为AMG添加量＞AMG作用时间＞AMG作用温度。结合单因素响应面试验,确定最佳检测方法为水浴14 h,4500 g离心5 min,AMG作用温度49℃、AMG添加量0.2 mL、AMG作用时间38 min。结论 优化后的方法重复性良好,适用于玉米、马铃薯和红豆3类样品,且有望适用于其他主要农产品。     

Effect of storage on resistant starch and amylose content of cereal–pulse based ready-to-eat commercial products

A wide range of ready-to-eat (RTE) foods, with varied shelf life are commercially available to meet the increasing demand for convenience foods, both by the Armed Forces and the public at large. The study evaluated the effect of storage on the resistant starch (RS) and amylose content of selected ready-to-eat (RTE) cereal–pulse based processed foods viz., pongal, khara bhath, dal fry, bisibele bhath, rajmah and kesari bhath, developed by Defence Food Research Laboratory, Mysore. RS was quantified directly in the residues obtained after removing digested starch in simulated physiological conditions. Nutrient composition and carbohydrate profile of the foods were also analyzed. The carbohydrate profile indicated low amounts of sugars, except in case of kesari bhath. The total starch content ranged from 14.5 to 24 g% while amylose ranged from 1.2 to 7.2 g%, respectively. The total and resistant starch in the RTE foods varied depending on the ingredients used and type of processing. Foods containing higher amylose content were found to have maximum increases in RS content after storage. Storage at ambient conditions resulted in significant increases (p < 0.05) in RS and TS content of RTE foods. The findings reveal that the RTE foods studied hitherto contained appreciable quantities of RS, which further increased on storage.     

挤压-酶解联用抗性淀粉制备工艺优化

本文以玉米淀粉为原料,采用挤压-普鲁兰酶酶解联用技术制备抗性淀粉,研究了物料含水率、螺杆转速、机筒温度和喂料速度对抗性淀粉含量的影响。通过SPSS线性回归分析确定了最优工艺条件：物料含水率20%、螺杆转速300rpm、机筒温度145℃、喂料速度37.5kg/h,在此条件下抗性淀粉含量达24.72±0.87%。,挤压前后样品中直链淀粉含量、抗性淀粉含量、扫描电镜图和X-射线衍射图对比结果表明,直链淀粉含量和抗性淀粉含量增加,淀粉颗粒形成大小不匀的多孔疏松结构,淀粉晶体类型由A型转变为B+V型。     

Preparation of resistant starch from starch–guar gum extrudates and their properties

Mixtures of starch, guar gum and citric acid were extruded at a temperature of 150 °C and screw speed of 180 rpm. Properties of the extrudates such as bulk density, expansion ratio, apparent viscosity and resistant starch content were measured with different concentrations of guar gum. Extrusion with citric acid influenced the physical properties and resistant starch content of the extrudate. Expansion ratios were lower for samples extruded with citric acid, and decreased as starch–gum concentration increased. The apparent viscosity of the extrudate increased with increasing guar gum concentration; however, citric acid at 2.0% concentration was found to lower the viscosity of the extrudate. Resistant starch content increased from 6.23% for extruded starch only to 14.21% for starch–gum extrudate, and further enhanced to 16.19% with the addition of 2.0% citric acid to the starch–gum extrudate. Resistant starch increased with increase of gum concentration and decreased with increase of starch–gum concentration from 7.5% to 12.5%.     

Physicochemical properties and in vitro digestibility of resistant starch from mung bean (Phaseolus radiatus) starch

RS from mung bean starch was prepared by autoclaving, pullulanase debranching, and retrogradation. Physicochemical properties, crystalline structure, and in vitro digestibility of selected RS samples with different RS content were investigated. Compared to native starch, AAM content of RS increased but MW decreased greatly. SEM clearly showed RS samples exhibited irregular shaped fragments with compact structure. XRD pattern indicated that RS samples had typical B‐type pattern with sharp peaks at 17.0°, 22.2°, and 23.9° 2θ. The relative crystallinity, gelatinization temperatures, and enthalpy increased with increasing RS content. The α‐amylase digestibility of RS was lower than that of native starch. The results suggested that the decrease in enzymatic digestion of RS might due to compact and ordered crystalline structures after debranching and recrystallization.     

Factors influencing the sensory perception of reformulated baked confectionary products

Abstract

Baked confectionary products such as cakes, biscuits, cookies, and muffins are consumed globally as they are coveted for their sensory attributes. However, due to their high sugar and fat content, baked confectionary products are also considered major contributors to the prevalence of obesity and the rise of type II diabetes in industrialized nations and in emerging economies. Both sugar and fat have multiple roles in baked confectionary products in terms of structure, texture, shelf-life, aroma, and taste. Considerable efforts have been undertaken to modify product formulations to decrease sugar and fat contents without compromising on product or sensory quality, and this review focuses on relevant research undertaken to date. Aspects addressed include the impact of decreasing sugar and fat content, the impact of sugar or fat substitutes in relation to sensory perception, with a focus on the role of key product constituents, processing parameters, flavor reactions, aromatic compounds, and flavor chemical and sensory techniques.     

不同淀粉对微波蛋糕品质的影响

采用质构分析与感官评定相结合的方法研究了不同淀粉对微波蛋糕品质的影响。结果表明,TPA的硬度指标和感官评分呈极显著负相关（p<0.01）,当指标值在200³00g之间时,感官评定分值均在9分以上;粘着性和凝聚性指标与感官评分呈显著正相关（p<0.05）,当凝聚性值大于0.77,弹性值高于0.87时感官评定分值均8分以上;当粘着性值小于-20时,蛋糕粘牙,感官不可接受。不同种类和添加量的淀粉实验表明,当蜡质玉米淀粉的添加量为1.5%时,微波蛋糕的凝聚性可达0.793,硬度可降至296.55g,明显改善其内部组织结构,提高其柔软性;当加入2%的蜡质玉米淀粉时,蛋糕重量损失最小。籼米淀粉对微波蛋糕品质没有显著影响。      

Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

Foods with elevated levels of resistant starch (RS) may have beneficial effects on human health. Pasta was enriched with commercial resistant starches (RSII, Hi Maize™ 1043; RSIII, Novelose 330™) at 10%, 20% and 50% substitution of semolina for RSII and 10% and 20% for RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, sensory, in vitro starch digestibility and structural properties. The resultant RS content of pasta increased from 1.9% to ∼21% and was not reduced on cooking. Significantly, the results indicate that 10% and 20% RSII and RSIII substitution of semolina had no significant effects on pasta cooking loss, texture and sensory properties, with only a minimal reduction in pasta yellowness. Both RS types lowered the extent of in vitro starch hydrolysis compared to that of control pasta. X-ray diffraction and small-angle scattering verified the incorporation of RS and, compared to the control sample, identified enhanced crystallinity and a changed molecular arrangement following digestion. These results can be contrasted with the negative impact on pasta resulting from substitution with equivalent amounts of more traditional dietary fibre such as bran. The study suggests that these RS-containing formulations may be ideal sources for the preparation of pasta with reduced starch digestibility.