Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products

Abstract

In this study, different commercial starches (Hylon VII, CrystaLean, Hi-Flo, and Emjel) containing different levels of resistant starch (RS) were used as fat replacers in cake and cookie production. The solubility, water binding, swelling, and RS content values of starches varied between 1.0-9.2%, 133-305%, 3.7-23.9g/g, and 2.6-46.0%, respectively. The amount of fat in rgw formulations was reduced to 25 and 50%, and replaced by equal amounts of starch/water (S/W) (1/1 or 1/3) suspensions. The hardness of the cookie dough and cake batter increased with the addition of Emjel. Cookies with 25% Hylon VII had a higher spread ratio than the low-fat control. The S/W ratio did not affect the spread ratio. The cookie hardness increased by reducing the fat content. Cookies with Hylon VII, Hi-Flo, and CrystaLean (50%) had a lower hardness compared to the low-fat control. Low-fat cakes with added starches had higher volume indexes than their low-fat controls. The hardness of the 25% Hylon VII supplemented cakes was similar to (1/1), or better (1/3) than that of control. The starches did not have a substantial deteriorative effect on the color of products because of their natural white color. The cookies and cakes with starches had higher taste scores than the low-fat control samples. The cookies with Hylon VII and CrystaLean had similar crispness with full-fat control.