Digestive, Physical and Sensory Properties of Cookies Made of Dry-Heated OSA-High Amylose Rice Starch

摘要

Cookies containing wheat flour mixed with 10, 30 or 50% esterified with octenylsuccinic anhydride (OSA, 3%) and dry-heated (130°C, 2 hr) high amylose rice (Goami 2) starch (DH-OSAR) were prepared and then their physical and digestive properties wereevaluated. When the amount of added DH-OSAR increased, the hardness and brittleness of the cookies decreased, and L (brightness) value increased. For the digestive properties, the cookies containing 50% DH-OSAR significantly increased the amount of slowly digestible starch (SDS), and decreased the amount of rapidly digestible starch (RDS), resulting in the lowest expected Glycemic Index (eGI) among tested cookies. Although the cookies containing DH-OSAR were inferior to the control, the addition of xanthan gum (0.5% based on total powder amount) significantly improved their textural and sensory properties. Specially, the cookies containing 5D% DH-OSAR and the addition of 0.5% xanthan gum showed the lowest eGI value, maintaining the improved textural and sensory properties.