Publication: Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks
Issued Date
2020-01-01
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ISSN
13652621
09505423
09505423
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2-s2.0-85091730797
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Mahidol University
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SCOPUS
Bibliographic Citation
International Journal of Food Science and Technology. (2020)
Suggested Citation
Jaruneth Petchoo, Sitima Jittinandana, Siriporn Tuntipopipat, Chitraporn Ngampeerapong, Nattapol Tangsuphoom Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks. International Journal of Food Science and Technology. (2020). doi:10.1111/ijfs.14800 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/59836
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Title
Effect of partial substitution of wheat flour with resistant starch on physicochemical, sensorial and nutritional properties of breadsticks
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Abstract
© 2020 Institute of Food Science and Technology This study determined the physicochemical, sensorial and nutritional properties of breadsticks to which a resistant starch (RS)-rich ingredient was incorporated by partial substitution, that is, 40%–70%, of hard wheat flour in the control recipe. Wheat flour substitution at the levels exceeding 50% lightened the colour while decreasing the moisture content and hardness of breadsticks, which was explainable by the microstructure. Changes in properties of breadsticks also affected the suitability of its sensory attributes, particularly colour and texture. Breadsticks, of which half of wheat flour was substituted, contained less protein and calories but higher carbohydrate than the control formula. Such flour substitution increased RS content closed to its effective dose of 15 g in a 45-g serving, which led to approximately 15% reduction in in vitro glycaemic index. Therefore, incorporating effective dose of RS in breadsticks could be performed, without causing substantial changes in product quality, by partial substitution of wheat flour.