Performance of three different types of resistant starch in fried battered food

Abstract

Three different types of commercially available RS (one RS type 2 and two RS type 3) were incorporated in a batter formula and their influence on the rheological properties of the raw batter and on the batter pick-up, texture, colour, and consumer acceptability of the final battered fried product were investigated. RS incorporation affected the rheological properties of the raw batter compared with a control (without RS), although no relation between RS type and the flow and viscoelastic properties was found. In comparison to the control batter, replacement of wheat flour with Novelose 330 (RS3 type) increased significantly batter consistency and the values of the viscoelastic moduli G and G, while replacement with both C*Actistar 11700 (RS3 type) or Hi-maize 260 (RS2 type) produced the opposite effect. Instrumental colour was the only property that gave a clear relationship with the type of RS; the two RS3 starches developed a darker colour than the control and the RS2 starch. The RS2 starch showed the best acceptability evaluated by a consumer panel. All the RS types assayed are considered successful to be used in battered food. © 2007 Springer-Verlag.