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

Table 1

Physical properties of crackers with modified cassava starch as a fat substitute^†.

Treatment	aw	Moisture (%)	Weight losses (%)	WHC (gH2O/g)	Fracturability ()	Width (cm)	Height (cm)	Expansion ratio	Specific volume (mL/g)
CTRL	^cd	^b	^ab	^bc	^cd	^ab	^d	^a	^ab
NEG	^d	^a	^a	^c	^ab	^b	^cd	^ab	^b
OXI	^bcd	^ab	^ab	^abc	^a	^b	^ab	^c	^ab
PREGEL	^a	^b	^bc	^a	^d	^a	^cd	^a	^ab
PUL	^cd	^ab	^abc	^abc	^a	^ab	^a	^c	^b
β-AMI	^abc	^a	^c	^bc	^cd	^b	^bc	^bc	^ab
∝-AMI	^bcd	^ab	^ab	^abc	^bc	^ab	^a	^c	^ab
AMG	^ab	^ab	^a	^ab	^bc	^ab	^cd	^ab	^a

^†Water activity (aw), water holding capacity (WHC), treatment without fat reduction, treatment without addition of starch (CTRL), treatment with fat reduction without addition of starch (NEG), oxidation treatment (OXI), pregelatinization treatment (PREGEL), enzymatic alpha amylase treatment (α-AMI), beta amylase treatment (β-AMI), amyloglucosidase treatment (AMG), and pullulanase treatment (PUL).