18A-9 |
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J. R. DANIEL, Dept. of Foods & Nutrition, Purdue Univ., Stone Hall, West Lafayette, IN 47907 Low carbohydrate foods and ingredients have been attracting much attention. The effect of these low carbohydrate or low-digestibility carbohydrate materials on starch gelatinization and their use in baked goods was investigated. The object of this project was to determine the effect of xylitol, soy protein isolate, inulin, and resistant starch on cooking properties of corn starch and to determine the feasibility of preparing a muffin containing these ingredients, replacing 50% of the flour and 50% of the sucrose. RVA analysis was carried out in the standard way except that xylitol, soy isolate, inulin, or resistant starch was added as well. Control muffins were prepared by a standard recipe. Test muffins had 50% of the flour replaced with soy isolate (20%), inulin (20%) and resistant starch (10%). Muffins were stored for 5 d and texture, water activity, and color measurements were taken. RVA experiments showed that increasing amounts of soy isolate, xylitol, or resistant starch increased the peak and final viscosities obtained. Inulin showed the opposite behavior, that is a decrease in peak and final viscosities with increasing inulin concentration. Texture values for control and text muffins were not statistically different at any time point and water activity was only statistically significant at d 2. Hunter L (34.8 compared to 22.3), a (16.1 compared to 12.4), and b (17.3 compared to 9.3) values were highly significantly different between the control and test muffin. It is clear that ingredients affect starch gelatinization and this must be taken into account in formulating baked goods. The interesting effect of inulin requires further investigation. Muffins containing 50% less flour and sucrose can be formulated which are not significantly different in texture or water activity from the control muffin. The test muffins are, however, significantly darker and variations in cooking time may be required to produced a muffin closer in appearance to the control.
Session 18A, Carbohydrate: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |