Effects of Soy Flour and Resistant Starch on Quality of Low Glycemic Index Cookie Bar

• Main Authors: Guei-Ling Yeh, 葉桂凌
• Other Authors: Jenn-Shou Tsai
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/00298147048260304629

碩士 === 國立臺灣海洋大學 === 食品科學系 === 96 === The purpose of this thesis is to investigate the effects of partial substitution of flour with soy flour and resistant flour on the quality of low GI cookie bars. Addition of soy flour to the dough at different ratios ( 0, 10, 30, 50%) showed the following effects on the low GI cookie bar’s textural characteristics. Cutting force is increased from 1072 to 2002 g, cookie bar length is decreased from 5.75 to 5.41 cm and cookie bar width is decreased from 4.18 to 3.70 cm, reapectively. In term of physical appearance, lightness of the cookie bar showed a negative correlation with the proportion of soy flour added. The yellowish and moisture content of the cookie bar showed a positive correlation with the proportion of soy flour added. Addition of resistant starch to the dough at different ratios ( 0, 10, 30, 50%) showed the following effects on the low GI cookie bar’s textural characteristics. Cutting force is decreased from 1072 to 872 g, cookie bar length is increased from 5.75 to 6.10 cm and cookie bar width is decreased from 4.18 to 4.77 cm. In term of physical appearance, lightness of the cookie bar showed a positive correlation with the proportion of resistant starch added. Addition of resistant starch to the dough of low GI cookie bar showed no significant effect on the moisture content .