Effects of Corn Starch-Ovalbumin Complex as Substitution for Wheat Flour on the Texture and Digestive Characteristics of Cupcakes

HONG Yuzhu; ZHANG Jiale; ZHANG Longxin; ZHOU Bin; HU Bing; CHU Shang

doi:10.13386/j.issn1002-0306.2023070048

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 77-83. > DOI: 10.13386/j.issn1002-0306.2023070048

HONG Yuzhu, ZHANG Jiale, ZHANG Longxin, et al. Effects of Corn Starch-Ovalbumin Complex as Substitution for Wheat Flour on the Texture and Digestive Characteristics of Cupcakes[J]. Science and Technology of Food Industry, 2024, 45(10): 77−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070048.

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Effects of Corn Starch-Ovalbumin Complex as Substitution for Wheat Flour on the Texture and Digestive Characteristics of Cupcakes

1.
School of Biotechnology and Food, Hubei University of Technology, Wuhan 430068, China
2.
School of Life Science, Dalian Minzu University, Dalian 116600, China

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Received Date: July 06, 2023
Available Online: March 12, 2024

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Abstract

Abstract

In order to meet consumers’ demand for low sugar baked goods with slow digestion properties, corn starch-ovalbumin complex (CSOVA) was used to replaced 0%, 25%, 50%, 75% and 100% (w/w) of wheat flour and zero calorie sugar was added instead of traditional cane sugar for the cupcake recipe. The texture, sensory properties and digestion rate of the cupcakes were evaluated. Results showed that, the specific volume of cupcakes increased from 2.69 cm³/g to 3.79 cm³/g while the hardness decreased from 63.35 g to 39.56 g, and the cupcakes made with CSOVA were softer and fluffier. Meanwhile, the results suggested the addition of CSOVA could delay the ageing of the cupcakes, reducing the moisture loss. As the wheat flour was replaced with CSOVA, the content of rapidly digestible starch (RDS) decreased and the content of resistant starch (RS) increased. Moreover, the addition of CSOVA strengthened the protein content of the cupcakes and broadens the industry application of CSOVA.
- corn starch-ovalbumin complex (CSOVA),
- wheat flour,
- cupcake,
- rapidly digestible starch (RDS)

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