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Updated: May 27, 2026
Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Effect of starches on the preparation and properties of special low-protein scones
Ruohan Li1, Ye Zi2, Cuiping Shi2
1Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China; Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200135, China; Medical Food Laboratory, Shanghai Institute for Pediatric Research, Shanghai 200092, China; Department of Food Science, College of Hospitality Management, Shanghai Business School, Shanghai 200235, China.
Abstract:
Special low-protein food development has attracted much attention in the medical and food community. Herein, low-protein scones (LPSs) were developed using a three-step baking method with five starches, sugar, baking powder, butter, whole egg liquid, and water. Key formulations required sugar/starch and butter/starch mass ratios of at least 0.1 and 0.3, respectively. The LPSs had low protein contents (0.38-0.56 g/100 g) and high energy values (1831-1876 kJ/100 g), which confirmed confirm their suitability to meet clinical dietary requirements. Gas chromatography-ion mobility spectrometry recognized 83 volatile organic compounds (VOCs). Moreover, the LPSs with tapioca starch, lotus rhizome starch, and low-protein powder exhibited 2, 3, and 12 characteristic VOCs, respectively. Their free fatty acid released percentages in in vitro digestion model depended on starch sources: low-protein powder (92.90%) > lotus rhizome starch (52.31%) > wheat starch (50.94%) > corn starch (45.98%) > tapioca starch (25.34%). These findings enhanced understanding of starch-food relationships.
