Resistant Starch from Mixed Flours (Banana, Jackfruit Seed and Job’s Tear) and The Application in Food Product
| Autor: | Ratchanee Charoen, Sakaewan Tasana, Wanticha Saveboworn, Wacharin Somprasong, Sriwiang Rittisak |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
lcsh:GE1-350
food.ingredient Recipe 0211 other engineering and technologies Wheat flour 02 engineering and technology 010501 environmental sciences 01 natural sciences food 021108 energy Food science Resistant starch lcsh:Environmental sciences 0105 earth and related environmental sciences Mathematics Digestible starch |
| Zdroj: | E3S Web of Conferences, Vol 141, p 02004 (2020) |
| ISSN: | 2267-1242 |
| Popis: | This research aimed to investigate resistant starch content and RVA property of three flours (Banana; BN, Jackfruit seed; JS and Job’s tear; JT) with pre-treatment and dried under double drum dryer. Results showed that BN had the highest resistant starch content followed by JS and JT, respectively. The seven ratios of three flour mixtures from BN:JS:JT had been formulated using the mixture design. Results showed that the mixture containing BN:JS:JT ratio of 60:30:10 had the highest resistant starch content (42.85%). Therefore, the waffle cones had been made with the flour mixture (60:30:10) using a previously developed waffle cone recipe. The developed flour mixture could be able to replace wheat flour up to 30% of total flour according to the highest overall preference score. It was found that the final waffle cone recipe contained 9.96% and 54.60% of resistant and digestible starch, respectively. In conclusion, the developed flour mixture might be alternative flour for customers to reduce carbohydrate consumption and the nutritional enhancement of high resistant starch from banana, jackfruit seed and job’s tear mixed flour in prototype food product. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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