Effect of Addition of Enzyme-Resistent Starch on Texture Characterstics of Corn Bread

효소 저항성 전분의 첨가가 옥수수빵의 텍스쳐 특성에 미치는 영향

  • 조아라 (서울대학교 식품영양학과) ;
  • 안승요 (서울대학교 식품영양학과)
  • Published : 1996.05.01


Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30% (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.