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Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles
- Sharma, Shagun, Singh, Narpinder, Katyal, Mehak
- Journal of food science and technology 2016 v.53 no.5 pp. 2482-2491
- adhesion, color, cookies, firmness, hardness, muffins, noodles, resistant starch, water uptake, wheat flour
- The effect of substitution of wheat flour with gelatinized-retrograded starch (GRS) and extruded starch (ES) at 10 and 20 % levels on characteristics of cookies, muffins and noodles was evaluated. Cookies made by substitution of flour with GRS or ES were lighter in color, showed higher spread ratio and resistant starch (RS) content. Muffins made by substitution of flour with GRS or ES were lighter in color, showed less height, specific volume and gas cells and higher RS content. Muffins containing GRS were less firm while those made by incorporating ES showed higher firmness than those made without substitution. Noodles made with substitution of flour with GRS or ES showed higher RS content and reduced water uptake, gruel solid loss, hardness and adhesiveness. Cookies and noodles prepared with and without substitution of flour with GRS or ES did not show any significant differences in terms of overall acceptability scores.