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27TECHNICAL SCIENCES
EFFECT OF PARTIAL SUBSTITUTION OF LOW GLUTEN FLOUR WITH MODIFIED POTATO
STARCH ON THE QUALITY OF COOKIES
Chunli Deng,
Doctoral student,
Department of food technology, Sumy National Agrarian University,
Sumy, Ukraine
College of Food and Biological Engineering, Hezhou University
Hezhou, China Melnyk O.
Department of food technology, Sumy National Agrarian University,
Sumy, Ukraine Associate Professor Yanghe Luo, Professor
College of Food and Biological Engineering, Hezhou University
Hezhou, China
Abstract
In this work, the effects of partial substitution (5 %, 15%, 25 %) of low gluten flour with potato starch treated with heat moisture treatment or microwave treatment on the quality of cookies were investigated. The results showed that the addition of HMTS or MWS powder had significant effects on the color, texture properties of cookies compared with the control. Although there were no significant effects on the sensorial properties of cookies, cookies with addition of HMTS or MWS powder in the amount of 15 % not only had crispy taste, but also had the highest acceptability score and yellowest color.
Keywords: potato starch, heat moisture treatment, microwave treatment, cookies.
Introduction
Potato, the fourth largest crop after corn, rice and wheat, is widely cultivated around the word [1-2]. According to the Food and Agriculture Organization of the United Nations (FAO) statistics, there were 157 countries and regions around the world planted potatoes in 2020, with a total planting area of 16.49 million hm2 and a total output of 359 million tons. Asia and Europe were the major producing regions of potato, accounting for 49.7 % and 30 % of potato production respectively [3]. Due to its high and stable yield, strong adaptability, long industrial chain and rich nutrition, about 2/3 of the world's population rely on potato as the staple food, and the FAO regarded potato as staple food in 2008 [4]. Starch is the most important component of potato, the dry root tuber of potato contains 75 % starch, indicating a good starch source [5]. Due to its advantages of biodegradable, abundant and widely available, potato starch is used in food, paper, pharmaceutical, textile and other industries. In particularly, potato starch is widely used in food industry because of its mild taste and no undesirable flavor when added to food [6]. Adding appropriate proportion of potato starch could not only improve the texture quality of noodles [7], but also promote the most favorable properties of hairtail surimi [8]. The properties of native starch such as low shear, heat sensitivity and high tendency for retrogradation limit its use in food systems [9], therefore, modification of starch is carried out to eliminate the shortcomings of native starch [10]. High glycemic index (GI) of major processed potato products limit consumption of people especially with T2DM and obesity [11]. Many previous researches [12-16] have indicated that heat moisture
treatment and microwave treatment can increase the content of slowly digested starch (SDS) and resistant starch (RS), which is benefits to develop modified starch as a low glycaemic food ingredient.
Cookies are the most popular bakery items consumed among all various groups of consumers in many countries because of their acceptable taste and low water activity allows long shelf life [17]. Recently, lot of researches have been evolved to improve the nutritional and functional characteristics of cookies [18,19]. Cookies prepared with whole grain flours presented higher values of dietary fiber (< 8.4g/100g of lipid free cookie) and had a good acceptability. The extrusion of whole grain maize flour had a positive impact on both in the shelf life of the flour (slower rancidity development) and in cookies quality [20]. Starch can be used in order to adjust the desired cookie characteristics depending on cookies formulation and the needs of manufacturers [21]. The incorporation of potato starch to Indian water chestnut flour significantly improved the quality of cookies and there was significant improvement in appearance, flavor and overall acceptability [22].
The purpose of the research was to investigate the effect of partial substitution of low gluten flour with modified potato starch on the quality of cookies, which will accumulate data for application of modified potato starch in food industry and provide technical support for the industrial development of cookie products with potato starch.
Materials and methods of the research
Materials
The following raw materials were used in the experiment: low gluten flour (Guangzhou Da Fan Zhuo
Food Co. Ltd., China), white granulated sugar (Nanjing Ganzhiyuan Sugar Co. Ltd., China), unsalted butter (Anchor, New Zealand Milk Brand Co. Ltd.), pure milk (Yili industrial group Co. Ltd., China), potato starch modified by heat moisture treatment (HMTS), potato starch modified by microwave treatment (MWS).
Equipment
Hot-air drying oven (DH411C, Yamato Scientific Co. Ltd., Japan); Microwave oven (Galanz, G80F20CN2L-B8(RO), Guangdong Galanz Microwave Appliance Manufacturing Co. Ltd., China). Electric oven (Zhongshan Couss Electric Co. Ltd. China); Electric mixer (Guangdong Bear Electric Co. Ltd., China)
Preparation of modified potato starch
Heat moisture treatment (HMT): Native potato starch was subjected to heat-moisture treatment in accordance with the method of Deng [23] with minor modifications. According to the preliminary test results, the moisture level of treatment was adjusted to 23.56 %, the heat moisture treatment length was 1.5 hours and heating temperature was 90 °C. The prepared starch was named HMTS. The slowly digested starch (SDS) and resistant starch (RS) were determined as using the Englyst method [24]. The SDS content and RS content of HMTS was 57.96 %, 14.03 %, respectively.
Microwave treatment (MW): Potato starch was subjected to heat-moisture treatment in accordance with the method of Deng (Deng et al., 2021). The prepared starch was named MWS. The SDS content and RS content of MWS was 55.90 %,14.97 %, respectively.
Cookies dough preparation
The cookies had the following formulation: low gluten flour (180 g), unsalted butter (120 g), powdered white granulated sugar (50 g), pure milk (30 g), salt (1 g). Whisked butter until creamy and pale after the butter was softened, added the powdered white granulated sugar and mixed evenly, then pure milk and salt were added and mixed with electric mixer at speed 1 for 3 minutes to make all the materials smooth, added the low gluten flour in batches to make a soft dough. The soft dough was wrapped with baking paper and shaped into a cuboid with width of 6 cm and height of 4 cm with a mold. And then the dough was hardened in a refrigerator at -18 °C for 1 hour.
Cookies preparation
The frozen cuboid dough was cut into 0.7 cm thick slices with a knife and all the slices were put into the prepared baking pan. All these samples were backed in a preheated electric oven with both the upper and lower heat of 170 °C for 17 minutes. After baking, the cookies were removed out from the oven, left to cool for 30 min at room temperature, and packed into hermetically sealed plastic bags to prevent drying. All quality measurements were performed in 1 hour after baking.
According to the different substitution of HMTS and MWS (5%, 15%, and 25%), the experimental cookies were named as HMT-5, HMT-15, HMT-25, MW-5, MW-15 and MW-25. Cookies made entirely of low gluten flour without HMTS and MWS were used as control.
Determination of color
The color values (L*, a*, b*) of cookies were determined at least three times by a colorimeter (CR-400, Konica Minolta Inc., Japan.) after the calibration of the equipment with a standard-white reflection plate. The center rather than the edge of every cookie was used as the test point for color determination. The L* value indicates lightness, which varies from black (L* =0) to white (L* =100), the a* value varies from greenness (60) to redness (+60) and b* value varies from blue (60) to yellow (+60). Color difference (AE) between control cookies and experimental cookies was calculated with the equation:
AE = J(AL')2 + (Aa*)2 + (Ab*)2 (1) AL*= L*-L* (2)
A * * *
Aa = a -a* (3)
Ab*= b*-b0 (4)
Where L*, L*0 is the lightness of experimental cookies and control cookies; a*, a0 is the greenness/ redness value of experimental cookies and control cookies; b*,b0 is the blueness/yellowness value of experimental cookies and control cookies. The smaller value of AE indicates the smaller color difference between experimental cookies and control cookies. A AE value > 3 was used to indicate whether the color differences between two different samples could be visibly differentiated [25,26].
Texture analysis
Cookies texture was determined by the TA-XT plus Texture Analyzer (Exponent stable microsystem, version 6.1.2.0, Stable Microsystems Ltd., UK) with P2 probe on the center of every cookie. The pre-test speed and the test speed were set at 1.00 mm/s, post-test speed was set at 2.0 mm/s, while the distance was fixed at 5 mm with a trigger force of 20 g. All the textural parameters were measured and calculated by the instrument software from the resulting force-deformation curves. As presented in Figure 1, the average force value between 0 and 2 seconds on the curve reflected the average hardness of samples, the first peak force value reflected the surface hardness of samples, the maximum force value on the curve reflected the max hardness of samples, the number of peaks > 100 g on the curve reflected the crunch value of samples and the number of peaks greater than 10 g and less than 100 g in the curve reflected the crispy value of samples. The TPA measurement was carried out parallel at least three times.
Figure 1 Graphical analysis of cookie texture curve
Sensory evaluation
The sensory evaluation was done according to method of Cervini et al. [25]. The panelists were the stuff and postgraduate students of the Department of Food Science and Technology. The test was carried out by 9-point hedonic scale for color, texture and over all acceptability of these cookies. For all sensory attributes, a score of 5 was considered as the limit of acceptability [27].
Statistical analysis
All the experiments were conducted in at least three times. The Statistical analysis was performed on
Data Processing System (version 7.05). Data were analyzed using ANOVA with Duncan's multiple range test, and the values were considered significantly different when p<0.05.
Results and discussion Color analysis of cookies Figure 2 showed examples of cookies produced with different substitution of low gluten flour with HMTS or MWS. As can be seen from Figure 2, the edges of control cookies made entirely of low gluten flour were more prone to scorch. Adding appropriate HMTS or MWS could effectively reduce the scorch phenomenon of cookies edges.
Figure 2 Photos of cookies with different substitution of low gluten flour with HMTS and MWS.
Color is related to the physicochemical characteristics of ingredients and baking conditions. In this study, the center rather than the edge of every cookie was used as the test point for color determination. Table 1 presented the results of experiments evaluating the effect of partial substitution of low gluten flour with HMTS or MWS on cookies color. Compared with the control cookies, all the experimental cookies had lower a* value, but higher L* value and b* value, indicating the cookies made of HMTS or MWS became brighter (higher L*), less reddish (lower a*) , and more yellowish (higher b*). The L* value and a* value increased with the increase amount of MWS, while the increase
amount of HMTS increased the L* value but decreased a* value. The color differences (AE) between experimental cookies and the control cookies was above 3, indicating that the differences in color between the control and experimental cookies were detectable by the human eye when the substitution amount of low gluten flour with HMTS or MWS reached 5 %. Although there was no significant difference between the experimental samples, the L* value and AE increased with the increase of substitution amount of HMTS or MWS. If the scorch phenomenon of cookies edges was not considered, the color observed by human eye was same as the result measured by colorimeter.
Effect of HMT and MW modified potato starch on color of cookies
Table 1
Cookies samples L* a* b* AE
Control 78.08±1.46b 2.46±0.08a 29.65±0.71b -
HMT-5 81.05±0.18a 2.25±0.06b 30.69±0.30a 3.16±0.21a
HMT-15 81.18±0.22a 2.12±0.06c 30.84±0.11a 3.33±0.19a
HMT-25 81.24±0.29a 2.07±0.05cd 30.78±0.49a 3.41±0.30a
MW-5 80.75±0.21a 1.98±0.09d 30.95±0.14a 3.01±0.13a
MW-15 80.95±0.46a 2.28±0.06b 31.35±0.18a 3.34±0.44a
MW-25 81.08±0.43a 2.32±0.05b 31.23±0.71a 3.45±0.42a
Note: all values are the mean of at least triplicate determinations ± SD. The means within the same column with different letters are significantly different (P<0.05).
Texture analysis of cookies
Texture analyzer is the main instrument used to objectively evaluate food quality, which mainly reflects the food texture properties related to mechanical properties. Cookies texture is an important index to evaluate the cookies quality, and the crispy value also can be used as sensory indicator of cookies. Too high crispy value would lead to dross, rough taste in cookies, which would reduce the quality of cookies, while poor crispy value would lose the unique taste texture of cookies [28]. Texture properties of the control cookies and experimental cookies were investigated in 1 hour after baking according to the mentioned method, and the results were showed in Table 2. The hardness (included average hardness, surface hardness and max hardness)
of cookies with HMTS or MWS was significantly lower than of control (p<0.05), but higher crispy value, indicating less work to be consumed when chewing [29]. The hardness of cookies decreased with the increase of substitution amount of HMTS or MWS, while crispy value increased with the increase of substitution amount of HMTS or MWS. When the substitution amount was same, the cookies made of HMTS had lower hardness and crispy value than of MWS, which indicated the HMTS had greater effect on the hardness of cookies while MWS had greater effect on crispy value. Moreover, the substitution of low gluten flour with HMTS or MWS diluted the gluten in dough, which enhanced the dough plasticity and fat lubrication effect in the dough [30].
Table 2
Effect of HMT and MW modified potato starch on texture of cookies
Cookies sample Average hardness /g Surface hardness /s Max hardness /s Crunch value Crispy value
Control 543.55±11.30a 545.66±12.96a 725.79±14.02a 1.40±0.55a 2.40±0.55e
HMT-5 425.42±18.03bc 365.96±10.13e 623.62±14.76bc 1.00±0.00a 2.60±0.55e
HMT-15 412.15±13.17cd 345.92±11.54f 596.49±10.95d 1.00±0.00a 3.60±0.55d
HMT-25 319.80±13.63e 308.05±9.06g 472.39±21.21f 1.20±0.45a 4.00±0.71cd
MW-5 442.03±11.01b 462.96±16.43b 632.97±18.73b 1.00±0.00a 4.40±0.55c
MW-15 424.48±14.27bc 441.99±19.64c 605.65±22.52cd 1.25±0.46a 6.38±0.52b
MW-25 396.32±15.16d 414.89±13.63d 542.20±12.95e 1.00±0.00a 7.25±0.50a
Note: all values are the mean of at least triplicate determinations ± SD. The means within the same column with different letters are significantly different (P<0.05).
Sensory evaluation of cookies
A comprehensive assessment of cookies with HMTS or MWS was showed in Table 3. As can be seen from Table 3, there were no significant difference in sensory indexes of all samples. Some cookies with HMTS or MWS had higher scores than the control cookies with intact shape and uniform color, while some cookies had lower scores. Due to the influence of MWS on the uniformity and texture distribution of cookies, appropriate addition of MWS could improve the score of surface integrity and profile structure. Although adding appropriate HMTS or MWS can effectively reduce the scorch phenomenon of cookies edges, the color scores of HMTS cookies and MWS cookies were lower than the control cookies, which was consistent with the results measured by colorimeter and the
results observed with naked eye. However, the acceptability score of cookies added with HMTS or MWS was not lower than that of the control sample and even slightly higher. Which may be related to the improvement of crispy value of cookies by adding HMTS or MWS. In general, adding 15 % HMTS or 15 % MWS could had the highest acceptability score of cookies. Therefore, the addition of HMTS or MWS to cookies would not reduce the acceptability, but also could improve the quality of products. Similar results were obtained when evaluating the effect of heat moisture treated corn starch and heat moisture combined with microwave treated cassava starch on the quality of cookies [31].
Table 3
Effect of HMT and MW modified potato starch on sensory scores of cookies_
Cookies sample Surface integrity Surface color Fragrance Profile structure Taste Acceptability
Control 7.40±0.55a 7.40±0.55a 7.60±0.55a 6.40±0.55a 7.00±0.71a 7.16±0.22a
HMT-5 7.40±0.55a 7.00±0.71a 7.60±0.55a 6.80±0.45a 7.20±0.84a 7.20±0.47a
HMT-15 7.40±0.55a 7.00±1.00a 7.40±0.55a 6.80±0.45a 7.60±0.55a 7.24±0.26a
HMT-25 7.40±0.55a 6.80±1.11a 7.20±0.84a 6.80±0.45a 7.00±0.00a 7.16±0.17a
MW-5 7.60±0.55a 7.40±0.89a 7.60±0.55a 6.60±1.14a 6.80±0.84a 7.20±0.49a
MW-15 7.80±0.45a 7.20±0.84a 7.40±0.55a 7.20±0.45a 7.40±0.55a 7.40±0.32a
MW-25 7.60±0.55a 7.00±0.71a 7.60±0.55a 6.80±1.10a 7.20±0.84a 7.24±0.27a
Note: all values are the mean of at least triplicate determinations ± SD. The means within the same column with
different letters are significantly different (P<0.05).
Conclusions
The present research investigated the effect of partial substitution of low gluten flour with modified potato starch on the quality of cookies. Color, texture and sensory evaluation characteristics were determined to evaluate the quality of cookies prepared with HMTS or MWS. The substitution of low gluten flour with HMTS or MWS in quantity above 5 % made cookies brighter, yellower, and less reddish. The differences in color between the control and experimental cookies were detectable by the human eye when the substitution amount of low gluten flour with HMTS or MWS reached 5 %. The hardness (included average hardness, surface hardness and max hardness) of cookies with HMTS or MWS was significantly lower than of control (p<0.05), but higher crispy value. Adding 15 % HMTS or 15 % MWS could had the highest acceptability score. Good quality cookies can thus be prepared from low gluten flour with substitution of HMTS and MWS as it is gluten free and can be beneficial for patients suffering from celiac disease and for public in general. The present research might help to enlarge the application of modified potato starch in bakeries.
Acknowledgements. The authors gratefully acknowledge the financial support received from the Middle aged and Young Teachers' Basic Ability Promotion Project of Guangxi (Grant No.2021KY0710). The authors are grateful to Guangxi Key Laboratory of Health Care Food Science and Technology for providing laboratory facilities and technical support during this research work.
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