Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread

Abstract

Resistant starch (RS) displays physiological properties similar to that of dietary fiber. In this study, the physical properties and palatability of bread made with RS type 4 (RS-4, chemically modified starch) were evaluated. Distarch phosphate potato starch, distarch phosphate rice starch, distarch phosphate tapioca starch, phosphated dis tarch phosphate sweet potato starch, and phosphated dis tarch phosphate wheat starch were the sources. Wheat flour was replaced with 20% (w/w) RS-4, and the bread was thereby considered as RS-4 added bread. Bread without RS-4 was the control bread. RS-4 added loaves of bread had less specific volume than the control bread. The hard ness of RS-4 added bread samples was also higher than that of the control bread. It was observed using a scanning elec tron microscope (SEM) that RS-4 was not gelatinized in bread. However, RS-4 added bread samples obtained over all acceptability comparable to that of the control bread in the sensory evaluation. It was concluded that differences in the sizes of starch particles added to the bread did not affect palatability. The RS-4 bread with potatoes starch appeared to cause the hardness of the crumb during baking; suggest ing that RS-4 derived from cereals would be more suitable for use in bread.