Quality changes and in vitro digestibility of bread substituted with tuber starches modified by citric acid and heat-moisture treatment

Nguyen Ngoc Thanh Tien * , PGS.TS Pham Van Hung , Dang Thai An and Pham Hoai Thanh

* Corresponding author (thanhtien1207@gmail.com)

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Received: 14 Jan 2019
Revised: 02 Mar 2019
Accepted: 30 Aug 2019
Published: 31 Jul 2019
DOI: 10.22144/ctu.jen.2019.023
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Nguyen, N. T. T., PGS.TS, P. V. H., Dang, T. A., & Pham, H. T. (2019). Quality changes and in vitro digestibility of bread substituted with tuber starches modified by citric acid and heat-moisture treatment. CTU Journal of Innovation and Sustainable Development , 11(2), 44-50. https://doi.org/10.22144/ctu.jen.2019.023
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Vol. 11 No. 2 (2019)

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Abstract

Citric acid and heat-moisture treatment favors the escalation of resistant starch that is antagonistic to the small intestinal hydrolysis and plays an important role in reducing diabetes and giving positive effects on human health. The aim of this research was to examine the qualities (specific volume, textural properties, in vitro digestibility, and sensory profiles measured by descriptive analysis) of bread substituted with 20% of the mixture of citric acid and heat-moisture treated tuber starches (sweet potato, potato, and cassava) and vital gluten (9:1, w/w). An incorporation of 20% of modified starches and gluten into wheat flour for bread-making resulted in a substantial enhancement on resistant starch content and hardness and gumminess values, but a momentous fall on specific volume and sensorial profiles as well as overall acceptability of composite breads. Among three kinds of supplemented baking-products, breads complemented with 20% of modified cassava starch and gluten displayed intermediate resistant starch content (32.0%), and hardness value (14.94 N), but highest specific volume (3.34 cm3/g), and score of overall acceptability (around 4.10/5.00) as compared to other modified starches.
Keywords: bread, heat-moisture treatment, digestibility, resistant starch

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