Effects of Corn Resistant Starch on the Physicochemical Properties of Cake

Authors
M. Majzoobi
S. Hedayati
M. Habibi
F. Ghiasi
A. Farahnaky
A. Farahnaky
Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Abstract
Promotion of the dietary fiber of foods can enhance human health by reducing the risk of many serious diseases. Cakes are among the highly consumed foods but sadly of low fiber content. Therefore, increasing the fiber content in them is of great importance, and this was the aim followed in this study. Wheat flour was partially replaced at 0, 10, 20 and 30% (w/w) with corn Resistant Starch (RS), as a source of dietary fiber, and used in the production of sponge cake. Obtained results indicated that batter consistency increased while its density reduced with an increase in the level of RS. Increasing the level of RS caused an increase in cake density but a decrease in volume. Cakes became softer but their cohesiveness, springiness and chewiness reduced. They also became whiter, less reddish and less yellowish. Addition of less than 30% RS had no significant effect on the sensory attributes of the cakes. In total, it was concluded that a maximum level of RS in the sponge cake recipe to produce an acceptable product amounted to 20%.

Keywords

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Journal of Agricultural Science and Technology
Volume 16, Issue 3
May and June 2014
Pages 569-576