Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies

Oat resistant starch type 3

Authors

  • JG Monter-Miranda Food and Development Research Center A. C.-Cuauhtémoc Unit, Av. Río Conchos S/N, Industrial Park, C.P. 31570 Cd. Cuauhtemoc, Chihuahua, Mexico.
  • PB Zamudio Flores Center for Research in Food and Development, A.C. Cuauhtemoc Unit, Food Physiology and Technology from the Temperate Zone. Avenida Rio Conchos s/n, Industrial Park, PO Box 781, C.P. 31570, Cuauhtemoc City, Chihuahua, Mexico. https://orcid.org/0000-0002-8028-8563
  • M Espino-Díaz Center for Research in Food and Development, A.C. Cuauhtemoc Unit, Food Physiology and Technology from the Temperate Zone. Avenida Rio Conchos s/n, Industrial Park, PO Box 781, C.P. 31570, Cuauhtemoc City, Chihuahua, Mexico.
  • JM Tirado-Gallegos Faculty of Zootechnics and Ecology. Autonomous University of Chihuahua, Periférico Francisco R. Almada km. 1, C.P. 31453, Chihuahua, Chihuahua, Mexico.
  • JR Rendón Villalobos Center for the Development of Biotic Products, National Polytechnic Institute, Calle Ceprobi No. 8, Colonia San Isidro, CP 62731, Yautepec, Morelos, Mexico. https://orcid.org/0000-0002-9694-1141
  • F Hernández-Centeno Autonomous Agrarian University Antonio Narro. Department of Food Science and Technology. science division Animal. Calzada Antonio Narro 1923, C.P. 25315, Buenavista, Saltillo, Coahuila, Mexico. https://orcid.org/0000-0003-3729-6696
  • M Hernández-González Autonomous Agrarian University Antonio Narro. Department of Food Science and Technology. science division Animal. Calzada Antonio Narro 1923, C.P. 25315, Buenavista, Saltillo, Coahuila, Mexico
  • HY López-De la Peña Autonomous Agrarian University Antonio Narro. Department of Food Science and Technology. science division Animal. Calzada Antonio Narro 1923, C.P. 25315, Buenavista, Saltillo, Coahuila, Mexico https://orcid.org/0000-0002-5382-9598
  • G Vela-Gutiérrez Laboratory for Research and Development of Functional Products, Faculty of Nutrition and Food Sciences. University of Sciences and Arts of Chiapas, Libramiento Norte Poniente 1150. Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas, Mexico, C.P. 29000. https://orcid.org/0000-0001-9609-2293
  • R Salgado-Delgado Instituto Tecnológico Nacional/Instituto Tecnológico de Zacatepec, Graduate-Department of Chemical Engineering and Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos, México, C.P. 62780.
  • A Ortega-Ortega Faculty of Agrotechnological Sciences, Autonomous University of Chihuahua, Cuauhtémoc Extension, Barrio de la presa s/n, Ciudad Cuauhtémoc, Chihuahua, Mexico, C.P. 31510.

DOI:

https://doi.org/10.18633/biotecnia.v25i2.1854

Keywords:

Resistant starch, Viscoelastic properties, Texture Profile Analysis, Sensory evaluation

Abstract

Resistant starch type 3 (RS3) was obtained by the autoclaving process using oatmeal. The RS3 was added at different concentrations (0, 5, 10, 15 and 20 %, w/w) in a dough for the production of cookies. The rheological and textural properties of the RS3 doughs were analyzed by viscoelastic tests and texture profile analysis (TPA), respectively. The quality of the cookies was determined by sensory analysis and the evaluation of hardness and color. The TPA showed a significant increase (p < 0.05) in the variables of fracturability, hardness, adhesiveness and rubberiness. The incorporation of RS3 increased the elastic (G´) and viscous (G´´) modulus compared to the control mass. All treatments presented an elastic behavior (G´> G´´). The hardness in the cookies increased (p < 0.05) with the concentration of RS3, with values ​​ranging from ≈ 8 N (control) to 20 N (RS20 %). The sensory tests did not show significant differences between the control cookie and the cookie that presented the highest amount of RS3; the latter being the most preferred. The addition of RS3 in the dough caused significant functional and textural changes that positively affected the quality attributes of the cookies.

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Published

2023-04-20

How to Cite

Monter Miranda, J. G., Zamudio Flores, P. B., Espino Díaz, M. ., Tirado Gallegos, J. M., Rendón Villalobos, J. R., Hernández Centeno, F., … Ortega Ortega, A. . (2023). Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3. Biotecnia, 25(2), 30–43. https://doi.org/10.18633/biotecnia.v25i2.1854

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Vol. 25 No. 2 (2023): May - August

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Research Articles

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