Effects of corn resistant starch on physicochemical properties of cake

The present study focused on partial replacement of wheat flour with corn resistant starch (RS) at 10%, 20%, 30%, 40% and 50% levels in cake and its modification by gluten. Obtained results showed that it is possible to develop high quality cakes when adding up to 20% of RS. Higher levels ofRS decreased the density and viscosity of batter and consequently decrease cake volume, height and textural parameters. Therefore gluten was added to improve its quality. Cakes with substitution of up to 40% of the wheat flour with RS in combination with gluten added on 10% RS weight basis, received high sensory scores.

Keywords:

Resistant starch , cake , Batter , Gluten , Physicochemical properties