Studies on preparation of resistant starch from Sorghum and its utilization in cookies

Attempts were made to prepare resistant starch (RS₂) by giving enzyme treatment (α− amylase) to starch obtained from Sorghum (Var. Parbhani Moti) and cookies fortified with this RS₂ (5, 10, 15% level). Sorghum grains were found most suitable for isolation and purification of starch (74%). Replacement of maida by RS₂ at 10% level has been found to be most acceptable with improved functional properties i.e. crispiness, texture and satisfactory sensory attributes.