Application of Modified Cassava Starch as a Fat Substitute in Cracker Production

Crackers are a popular food with an appreciable share of the consumer market. Fat is essential for sensory properties this product; however, high fat content associated health disorders. For reason, developing low-fat products same desirable attributes as corresponding full-fat ones priority industry. The objective study was to evaluate inclusion modified cassava starch substitute in crackers by measuring their physical and behavior during storage. reduction led higher fracturability values all treatment but pregelatinized (PREGEL) one ( 11.73 ± 0.39 N). expansion ratio decreased reduction, treatments highest specific volume were control (CTRL) id="M2"> 10.51 0.21 id="M3"> 1.97 0.09 mL/g), amyloglucosidase (AMG) id="M4"> 10.24 0.10 id="M5"> 2.20 0.023 id="M6"> 10.40 0.16 id="M7"> 1.99 0.15 mL/g). samples showed average total 49.51% compared treatment. results analysis acceptability test greater inclination towards CTRL AMG treatments, both color id="M8"> 6.73 1.81 id="M9"> 6.45 2.08 , respectively) texture id="M10"> 6.95 1.72 id="M11"> 6.67 1.69 parameters. During storage, fracture strength from id="M12"> 13.66 0.32 N id="M13"> 11.39 0.57 id="M14"> 12.5 0.42 id="M15"> 10.77 0.61 treatment, while moisture increased (from id="M16"> 4.09 0.85 % id="M17"> 4.72 0.13 ) id="M18"> 3.87 0.14 id="M19"> 4.31 0.43 between 0 30 days According these results, it can be concluded that physically enzymatically starches work replacers crackers.