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

Figure 2

Principle component analysis (PCA) describing the interrelationship between the type of starch in the cracker’s physical properties: oxidation treatment (OXI), pregelatinization treatment (PREGEL), enzymatic alpha amylase treatment (α-AMI), beta amylase treatment (β-AMI), amyloglucosidase treatment (AMG), pullulanase treatment (PUL), treatment without fat reduction and without addition of starch (CTRL), and treatment with fat reduction without addition of starch (NEG).