Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

Perla A. Magallanes-Cruz, Luis A. Bello-Pérez, Edith Agama-Acevedo, Juscelino Tovar, Roselis Carmona-Garcia

Research output: Contribution to journalArticle

Abstract

There is interest in increasing the consumption of foods with high dietary fiber content due to the health problems associated with its low intake. Plantain (Musa paradisiaca L.) flour (PF) (non-thermostable) and Hi-Maize 260 (HA) (thermostable) were used as resistant starch (RS) sources to elaborate blends with wheat (WF) and rice flours (RF) in a 50:50 ratio. Five blends were prepared (PF-WF, PF-RF, PF-HA, HA-WF and HA-RF) and used for batter formulations. Cakes were prepared with the batter blends. Rheological and thermal properties of batter, texture, total dietary fiber (TDF) and sensory analysis of cakes were evaluated. The batters with HA showed lower viscosity compared with PF batters. Cake texture was similar for the PF-RF, HA-WF and HA-RF. The highest TDF value in products “as eaten” was recorded in cakes with PF-HA and HA-RF, which agrees with the TDF value determined with a method that does not include RS, suggesting that the role of the food matrix is of importance for the carbohydrate digestibility. Sensory evaluation showed that consumers did not find differences between cakes despite being elaborated with different flour blends. The PF is an alternative to current commercial ingredients for the formulation of cakes with high TDF content.

Original languageEnglish
Article number108834
JournalLWT
Volume118
DOIs
StatePublished - Jan 2020

Fingerprint

rice flour
batters
resistant starch
Flour
Starch
Dietary Fiber
blended foods
dietary fiber
fiber content
sensory evaluation
flour
texture
Musa paradisiaca
plantains (fruit)
food matrix
thermal properties
Plantago
rheological properties
wheat flour
Food

Keywords

  • Dietary fiber
  • Rheological properties
  • Sensory analysis
  • Starch digestibility

Cite this

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title = "Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters",
abstract = "There is interest in increasing the consumption of foods with high dietary fiber content due to the health problems associated with its low intake. Plantain (Musa paradisiaca L.) flour (PF) (non-thermostable) and Hi-Maize 260 (HA) (thermostable) were used as resistant starch (RS) sources to elaborate blends with wheat (WF) and rice flours (RF) in a 50:50 ratio. Five blends were prepared (PF-WF, PF-RF, PF-HA, HA-WF and HA-RF) and used for batter formulations. Cakes were prepared with the batter blends. Rheological and thermal properties of batter, texture, total dietary fiber (TDF) and sensory analysis of cakes were evaluated. The batters with HA showed lower viscosity compared with PF batters. Cake texture was similar for the PF-RF, HA-WF and HA-RF. The highest TDF value in products “as eaten” was recorded in cakes with PF-HA and HA-RF, which agrees with the TDF value determined with a method that does not include RS, suggesting that the role of the food matrix is of importance for the carbohydrate digestibility. Sensory evaluation showed that consumers did not find differences between cakes despite being elaborated with different flour blends. The PF is an alternative to current commercial ingredients for the formulation of cakes with high TDF content.",
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Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters. / Magallanes-Cruz, Perla A.; Bello-Pérez, Luis A.; Agama-Acevedo, Edith; Tovar, Juscelino; Carmona-Garcia, Roselis.

In: LWT, Vol. 118, 108834, 01.2020.

Research output: Contribution to journalArticle

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T1 - Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

AU - Magallanes-Cruz, Perla A.

AU - Bello-Pérez, Luis A.

AU - Agama-Acevedo, Edith

AU - Tovar, Juscelino

AU - Carmona-Garcia, Roselis

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