Abstract
AbstractThis work aimed to develop innovative dietary fiber‐enriched biscuits using resistant starch (RS Type III) from corn (CRS) and wheat (WRS) as wheat‐flour replacers at several ratios (0, 20, 40, 60, 80, and 100%). The effect of replacement on the physicochemical properties of dough and biscuits (moisture content, protein, amylose, resistant starch, specific volume), and their color, textural properties, microstructure, and sensory acceptability was investigated. The potential of multiple linear regression (MLR) to predict dough and biscuit properties was also assessed. Results showed that total resistant starch content was higher in biscuits containing WRS than in CRS samples, and that the chemical properties of flour had an important role in the formation of resistant starch after baking. Moisture content, protein, density, and textural characteristics reduced on increasing the resistant starch levels in both CRS and WRS samples compared with the control, while the sensory acceptability improved. Results also showed that MLR was suitable for modeling the response variables and predicting the effect of moisture and RS (before and after baking) content on texture, color, and overall liking of biscuits.Practical applicationsIndustries and researchers have long investigated the manufacture of dietary biscuits with low sugar content and no unfavorable aftertaste. Replacement of sugar with other sweeteners would lead to a vast effect on the sensory and structural properties of biscuits. Due to high starch content in flour, and starch hydrolysis into glucose in the human body, replacement of sugar with sugar replacers would not lead to a dietary product. Therefore, one of the suitable techniques for making biscuits with the most favorable dietary properties is the replacement of flour with resistant starch. The results of this study will be used to evaluate production methods of dietary fiber‐enriched biscuits using resistant starch.
Published Version
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