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Abstract The aim of this work was a multivariate study of polydextrose and resistant starch (high amylose maize starch; Hi-Maize™ 260) effects on reduced-fat soft-dough biscuits. Design of Experiments and… Click to show full abstract
Abstract The aim of this work was a multivariate study of polydextrose and resistant starch (high amylose maize starch; Hi-Maize™ 260) effects on reduced-fat soft-dough biscuits. Design of Experiments and Response Surface Methodologies were applied to model the effects on dough rheology and biscuit quality of a partial substitution of fat with polydextrose (0–50%) and of flour with resistant starch (0–80%). The calculated models evidenced highly significant effects (p
Keywords:
reduced fat;
rheology;
fat soft;
polydextrose resistant;
resistant starch
Journal Title: Journal of Cereal Science
Year Published: 2018
Link to full text (if available)
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Journal Title: Journal of Cereal Science
Year Published: 2018
Link to full text (if available)
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recommendations!