Resistant Starch in Low-fat Cookies
September 29/Aksaray, Turkey/Biotech Business Week -- According to recent research published in the journal Food Science and Biotechnology, "Utilization of resistant starch (RS) and apricot kernel flour (AKF) as fat replacers in cookies were examined and effects of fruit powders on the quality of low-fat cookies were investigated. A slight increase in the spread ratios of RS/AKF supplemented cookies were observed up to 20% level."
"The hardness of RS and RS/AKF supplemented cookies increased above 10% level. Sensory scores of RS and RS/AKF supplemented cookies were not different from the control. Total dietary fiber contents of RS and RS/AKF supplemented cookies increased with increasing level. Apricot powder (APR-P) supplemented cookies had higher spread ratios compared to the apple powder (APL-P) supplemented ones above 10% level. APL-P supplemented cookies had higher hardness and L* and lower a* than APR-P supplemented ones," wrote O. Ozboyozbas and colleagues.
The researchers concluded, "APR-P appeared to be a more suitable replacer than APL-P up to 30% level."
Ozboyozbas and colleagues published their study in Food Science and Biotechnology ("Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality." Food Science and Biotechnology, 2010;19(4):979-986).
For additional information, contact O. Ozboyozbas, Aksaray University, Aksaray Vocat School, Aksaray, Turkey.
From the October 18, 2010, Prepared Foods E-dition