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Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites

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Abstract

Nowadays, resistant starch (RS) has been widely produced using the physical modification methods and applied for producing low-carb foods. In this study, quality and digestibility of cookies supplemented with 20% of native, heat–moisture treated, and citric acid and heat-moisture combined treated starches (NS, HS, and AHS, respectively) were investigated. Composite flours had lowered swelling index and increased water absorption values than did the wheat flour. Both maximum and final viscosities of the paste with 20% AHS substitution were significantly lower than those with 20% NS or 20% HS substitution. Resistant starch contents increased from 8.0% of the control cookie to 10.6%, 18.4% or 25.4% of the cookies substituted with 20% NS, 20% HS or 20% AHS, respectively. The cookie substituted with 20% AHS was a medium Glycemic Index (GI) food, whereas the cookie substituted with 20% NS or HS was the high GI food, similar to the control cookie. Although the cookie substituted with 20% AHS had lower volume than the control cookie, their sensory quality values were not significantly different. Thus, the combined acid and heat–moisture treated sweet potato starch could be substituted for 20% of wheat flour to increase the RS content and reduce the GI values of cookies as compared to those of the native or heat–moisture treated starch.

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Acknowledgements

This research is funded by Vietnam National Foundation for Science and Technology Development (NAFOSTED) under Grant number 106.99-2018.43.

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Authors and Affiliations

  1. Department of Food Technology, International University, VNU-HCM, Quarter 6, LinhTrung Ward, Thu Duc District, Ho Chi Minh City, Vietnam

    Pham Van Hung, Trinh Thi My Duyen & Nguyen Thi Hoai An

  2. Vietnam National University in Ho Chi Minh City, Ho Chi Minh City, Vietnam

    Pham Van Hung, Trinh Thi My Duyen & Nguyen Thi Hoai An

  3. Center for Experimental Practice, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Vietnam

    Hoang Van Thanh

  4. Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Pakuan, Bogor, 16163, Indonesia

    Diana Widiastuti

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  1. Pham Van Hung
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  2. Trinh Thi My Duyen
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Correspondence to Pham Van Hung.

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Van Hung, P., Duyen, T.T.M., Van Thanh, H. et al. Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites. Food Measure 15, 3045–3051 (2021). https://doi.org/10.1007/s11694-021-00892-z

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