ABSTRACT The current study was aimed to enzymatically modify maize flour by using amylase and pullulanase in combination for increasing the yield of resistant starch type III (EM-RSIII). The enzymatic treatment imparts unique desired physicochemical properties to the maize flour including resistant starch content, amylose content, milk, oil, and water interaction ability. The sensory analysis was performed by distributing questioners among individual and results were interpreted by 5-point hedonic scale. Result indicated an increase in the stability, amylose content, and milk absorption capacity of maize flour, while a decrease in swelling power, water absorption, and oil absorption capacity. The enzymatic treated maize flour led to the transformation of amorphous native structure into a crystalline structure which was confirmed by light microscopy, scanning electron microscopy, X-ray diffractograms analysis, and in vitro digestibility of EM-RSIII. The EM-RSIII rich maize flour was used in cookies preparation and a significant difference in palatability and color parameters was observed. Crispiness and texture of EM-RSIII containing cookies was increased due to its low swelling power, water absorption, and oil absorption capacity. The sensory analysis showed that consumers depicted the highest acceptability of EM-RSIII supplemented cookies specifically for its appearance, sharp aroma, texture and accepted as nutritionally important food item for consumers.

中文翻译：

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玉米粉酶法制备抗性淀粉的理化性质及其在饼干配方中的应用

摘要 本研究旨在通过结合使用淀粉酶和支链淀粉酶对玉米粉进行酶促改性，以提高抗性淀粉 III 型 (EM-RSIII) 的产量。酶处理赋予玉米粉独特的所需理化特性，包括抗性淀粉含量、直链淀粉含量、牛奶、油和水的相互作用能力。感官分析是通过在个体中分配提问者进行的，结果由 5 点享乐量表解释。结果表明，玉米粉的稳定性、直链淀粉含量和吸奶能力增加，而膨胀力、吸水率和吸油能力降低。酶处理过的玉米粉导致无定形天然结构转变为晶体结构，这通过光学显微镜、扫描电子显微镜、X 射线衍射图分析和 EM-RSIII 的体外消化率得到证实。富含 EM-RSIII 的玉米粉用于饼干制备，观察到适口性和颜色参数的显着差异。含有 EM-RSIII 的饼干由于其低膨胀力、吸水率和吸油能力而增加了其脆度和质地。感官分析表明，消费者对 EM-RSIII 补充饼干的接受度最高，特别是因为其外观、香气、质地和被消费者接受为营养重要的食品。EM-RSIII 的体外消化率。富含 EM-RSIII 的玉米粉用于饼干制备，观察到适口性和颜色参数的显着差异。含有 EM-RSIII 的饼干由于其低膨胀力、吸水率和吸油能力而增加了其脆度和质地。感官分析表明，消费者对 EM-RSIII 补充饼干的接受度最高，特别是因为其外观、香气、质地和被消费者接受为营养重要的食品。EM-RSIII 的体外消化率。富含 EM-RSIII 的玉米粉用于饼干制备，观察到适口性和颜色参数的显着差异。含有 EM-RSIII 的饼干由于其低膨胀力、吸水率和吸油能力而增加了其脆度和质地。感官分析表明，消费者对 EM-RSIII 补充饼干的接受度最高，特别是因为其外观、香气、质地和被消费者接受为营养重要的食品。和吸油能力。感官分析表明，消费者对 EM-RSIII 补充饼干的接受度最高，特别是因为其外观、香气、质地和被消费者接受为营养重要的食品。和吸油能力。感官分析表明，消费者对 EM-RSIII 补充饼干的接受度最高，特别是因为其外观、香气、质地和被消费者接受为营养重要的食品。