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

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.

Keywords

• corn starch-ovalbumin complex (csova)
• wheat flour
• cupcake
• rapidly digestible starch (rds)