125 Quality of baking powder biscuits containing different levels of resistant starch type II.

J. URIYAPONGSON, P. Rayas Duarte, and M. M. Otremba. Food & Agricultural Products Research & Technology Center, Oklahoma State University, Stillwater, OK 74078.

The quality of baking powder biscuits containing resistant starch (RS, type II) added at 0, 15, 20, 25 and 30% was studied in a 5 × 4 factorial design with 5 levels of RS and 4 levels of water absorption WA (75, 80, 85 and 90%). An evaluation of the dough resistance to compression (softness) and stickiness was done using a TA-XT2i Texture Analyzer equipped with a propylene cylindrical probe (1 inch diam. P/1S). The specific volume of the biscuits was calculated. Texture attributes of fresh biscuits (day 0) and after 1, 3, 5, and 8 days of storage in polyethylene bag at 25 C were analyzed using the texture analyzer. At 80% WA all the levels of RS increased the dough resistance to compression compared to the control. At 85% WA, as RS levels increased from 15 to25% the resistance to compression of the dough increased. Overall, the stickiness increased as the WA increased but RS did not affect the stickiness of the dough. Fresh biscuits showed no significant differences in firmness and chewiness at all levels of WA and RS, except at 75% WA/25% RS which produced a dry dough. No significant changes in the texture attributes of gumminess, cohesiveness, springiness, adhesiveness and resilience were observed. The rate of firmness was not affected by WA and RS during storage. Cohesiveness of the biscuits decreased rapidly during the first two days of storage but the increase of RS and WA did not affect the cohesiveness rate compared to the control.