Characteristics of reduced-fat muffins and cookies with native and modified rice starches

Youngtack Lee,Pradeep Puligundla

doi:10.9755/ejfa.2015-05-227

Abstract

In the present study, native and chemically modified (acetylated and hydroxypropylated) rice starches were partly substituted for butter in the production of reduced-fat muffins and for shortening in cookies. Physicochemical characteristics of native and modified rice starches were investigated. All the three types of starches were substituted at 20% level in muffins and cookies. The crude protein content of modified rice starches was significantly low compared to native starch. A slight variation was observed in the color characteristics of native starch upon modification. However, there were no significant differences (p>0.05) in physical (volume, weight, density, height, color of crust and crumb) as well as sensory (appearance, grain, flavor, texture and overall acceptability) properties between baked reduced-fat muffins and full-fat ones. Similar results were obtained with reduced-fat sugar-snap cookies, in which shortening fat was partly substituted by rice starches. In conclusion, both native and modified rice starches are equally well suited for partial substitution of fat in regular muffins and cookies.

Highlights

The consumer preference for reduced fat/calorie foods has increased in recent years as obesity-related health risks are escalating at an alarming rate
Crude protein content of native starch was substantially reduced upon acetylation as well as hydroxypropylation; more than 50% reduction was noted
Rice has been the most important staple food worldwide, rice starch is rarely used as a fat replacer in foods

Summary

Introduction

The consumer preference for reduced fat/calorie foods has increased in recent years as obesity-related health risks are escalating at an alarming rate. Issues such as long-term acceptance of these foods, poor organoleptic properties and doubts over their overall nutritional value are limiting the popularity of reduced-fat foods. The organoleptic properties of many reduced fat/calorie foods are presumed to differ from their full-fat counterparts. Studies show that starch-based fat replacers, including modified starches, can impart finished products with organoleptic characteristics similar to their full-fat counterparts. The use of starches, native and modified, as fillers in reduced-fat food formulations, has been suggested for a long time (Lobato-Calleros et al, 2014)

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Conclusion