Effect of Malate Debranched Starch Ester on Quality and Digestive Characteristics of Biscuits
The aim of this paper is to study the effect of adding malate debranched starch ester on the quality and digestive characteristics of biscuits.The results show that when the addition amount is lower,it is beneficial to the stability of the biscuit shape,reducing the hardness and cohesion,making the biscuits taste more crispy and delicate.When the addition amount is higher,it is not conducive to the stability of the biscuit shape.With the increase of the addition amount,the color of biscuits gradually whitens,which would hinder the browning reaction of biscuits to a certain extent and reduce the special flavor of biscuits.The addition of malate debranched starch ester could increase the content of resistant starch in biscuits,thus reducing the digestibility and expected glycemic index(eGI).With the increase of the addition amount,the sensory score of biscuits decreases gradually.When the addition amount is 2.5％and 5％,the sensory score of biscuits is similar to that of ordinary biscuits.However,the sensory score decreases significantly with the further increase of the addition amount.Therefore,on the premise of ensuring the sensory quality of biscuits,in terms of texture,digestibility and eGI value,the optimal addition amount of malate debranched starch ester is 5％.
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NSTL
万方数据
维普
