Abstract
Current dietary guidelines focus on lowering dietary fat and increasing complex carbohydrate intake. In the present study, two grain starches corn and millet were used to produce resistant starch (RS) and used as partially fat replacer (at 12.5, 25, 37.5 and 50%) in cakes. The effect of the level of fat substitution on the physicochemical and sensory properties as well as starch digestibility and shelf life of the cakes were investigated. The study showed that moisture content of the products was increased by increasing the level of fat substitution. The caloric values of produced cakes were lower than that of control. The specific volume of cakes were higher at 12.5 and 25% fat replacement levels. In contrast, cake density decreased by increasing shortening replacement level up to 25%, it was lower and reached 0.38g cm-3 in relative to control (0.41g cm<sup>-3</sup>). TPA values cleared that cake prepared with 12.5 and 25% substitution levels were less hardness. Increasing the replacement level more than 25% increased the cake hardness, gumminess and chewiness. Results of color analysis showed a significant increase in L value and a decrease in b value. The highest decrement in starch digestibility was observed at 50% replacement level. The use of (RS) does not change the taste and improve sensory properties of produced cakes. The shelf life based on the microbial examination of the cake for all samples and control recorded 2 weeks.
Highlights
In a report of a Joint FAO/WHO Expert Consultation, resistant starch is defined as dietary fiber as well as resistant starch that escapes digestion in the human small intestine appears to have a unique combination of physiological and functional properties compared to traditional types of fiber
The objective of this study is to investigate the impact of partially fat substitution of cake by corn and millet resistant starch (RS) on physicochemical and sensory attributes in the tasted cake samples
Increment resistant starch levels had been shown to increase the moisture content of cake samples, ranged from 25.24 to 28.86 and 29.91% in cake samples replaced with corn and millet RS, respectively
Summary
In a report of a Joint FAO/WHO Expert Consultation, resistant starch is defined as dietary fiber as well as resistant starch that escapes digestion in the human small intestine appears to have a unique combination of physiological and functional properties compared to traditional types of fiber. The consumption of high amount of resistant starches may improve glucose and lipid metabolism, can reduce the risk of diabetes mellitus type 2, coronary, and heart diseases as well as colorectal cancer and other gastrointestinal disorders [1]. The consumption of resistant starch type III (RS3) resulted in lower serum glucose and insulin levels than obtained with other carbohydrates [2]. The study showed that food containing RS decreased postprandial blood glucose and might play a role in providing improved metabolic control in type II diabetes [3]. A reduction in the glycemic response of carbohydrate food appears to be accompanied by a higher content in resistant starch [5], and RS type III promotes slow to moderate post-prandial glucose and insulin response [6]
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