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Resistant starch balances texture in reduced-fat biscuits, study
date:Jun 09, 2012
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Fat replacement

Researchers used National Starchs ingredient N-Dulge as a shortening replacement at 10 % and 20%. The fat replacer, launched in 2009, is a mixture of tapioca dextrin and starch. Its intended application areas are sweet baked products such as cookies.

Compared with the control sample, replacing 10 or 20% of the shortening with N-Dulge affected the textural attributed most. A significant increase in hardness and crunchiness scores and a significant decrease

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