CHARACTERISTICS OF REDUCED-FAT MUFFINS AND COOKIES WITH NATIVE AND MODIFIED RICE STARCHES

Abstract

In the present study, native and chemically modified (acetylated and hydroxypropylated) rice starches were partly substituted for butter in the production of reduced-fat muffins and for shortening in cookies. Physicochemical characteristics of native and modified rice starches were investigated. All the three types of starches were substituted at 20% level in muffins and cookies. The crude protein content of modified rice starches was significantly low compared to native starch. A slight variation was observed in the color characteristics of native starch upon modification. However, there were no significant differences (p>0.05) in physical (volume, weight, density, height, color of crust and crumb) as well as sensory (appearance, grain, flavor, texture and overall acceptability) properties between baked reduced-fat muffins and full-fat ones. Similar results were obtained with reduced-fat sugar-snap cookies, in which shortening fat was partly substituted by rice starches. In conclusion, both native and modified rice starches are equally well suited for partial substitution of fat in regular muffins and cookies.