Quality and digestibility of biscuit mande from soybean flour and treated cassava starch with different protein contents

Abstract

Heat – moisture treatment has an important role in reducing the risk of obesity and diabetes through its essential effects on starches. This research aimed at investigating the acceptability and digestibility of cookies made from blends of heat - moisture treated cassava starch and soybean flours with different protein contents (10%, 15% and 20%). The cassava starch was modified under heat-moisture treatment at 100oC for 8h. Physical properties of composite flours were determined including viscosity index, swelling index and water absorption capacity. Additionally, the estimation of digestibility and sensory quality were to examine the influences of different amount modified cassava starch in cookies. Heat – moisture treatment resulted in increased pasting temperature and reduced breakdown viscosity. This alternation led to a rise of water absorption capacity, whereas the swelling index kept constant of samples. Among these biscuits, the sample with modified cassava starch and soybean flours at 10% protein content showed the highest amount of resistant starch at 37.8%, correspondingly, the released glucose level and glycemic index (46.83%) were lowest as compared with these of others. Lastly, the biscuits made from composite flours had no significant different in physical and sensorial quality as the normal cookie made from 100% of wheat flour. As the results, high resistant starch of the cookies was considered as a new dietary food. Key words: Resistant starch; Glycemic index; Heat moisture treatment; Cassava starch; Protein content; Biscuits.