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

Table 2

Color characteristics of cracker formulations including modified cassava starch as a fat substitute^†.

Color
Treatment
CTRL	^a	^bc	^b	^b	^bcd
NEG	^a	^d	^d	^d	ª	3.66
OXI	^a	^bc	^bcd	^bcd	^cd	2.35
PREGEL	^a	^d	^bc	^bc	^ab	1.35
PUL	^a	^bc	^b	^b	^abc	0.97
β-AMI	^a	^cd	^cd	^cd	^abc	2.63
∝-AMI	^a	^a	ª	ª	^e	3.22
AMG	^a	^b	^bcd	^bcd	^de	1.36

^†Color difference (). 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).