Effect of partial replacement of wheat flour with flour/starch containing resistant starch on macaroni quality

Abstract

The present study aimed to add high resistant starch (RS) flours including black beans, mung beans, green bananas and purple sweet potatoes as well as potato starch starches into the macaroni formulation. The RS of the materials used was analyzed. The physical, chemical, textural, qualitative and organoleptic values of macaroni products were measured and determined. A significant difference (P<0.05) in RS content of food ingredients was obtained, in which potato starch was the highest at 56.43% and black turtle beans powder was at least 16.59%. Swelling and water absorption showed an inverse relationship with RS content. The RS content of macaroni increased significantly with the replacement of wheat flour with flours and starches of high RS content in their formulation. The L* lightness and yellowness b*(+) of the macaroni were significantly reduced with the high RS flours/starch in the formulation. Scanning electron microscopy images showed an increase in pore sizes in macaroni with high RS flour in comparison with the control sample. Analysing of sensory values by principal component analysis (PCA) revealed that the sample from formulation M2 with 19.2% powder containing RS substitute was a highly accepted product by the panellists with desirable properties. Food processors have incorporated various highly nutritious foods in many conventional foods, therefore, high RS flours and starch in macaroni have been shown to improve RS consumption, which essentially has many health benefits.