Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P < 0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650–1660 cm⁻¹), along with amide II region (1540 cm⁻¹) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.

基于麸质蛋白的零食一直是过敏原，低营养和理化特性的主要关注点。在这项研究中，以不同水平[10、20、30、40和50％（w / w）]的木薯淀粉（CS）代替了小麦粉（WF）以制备油炸小吃。CS的添加显着（P <0.05）提高了硬度和糊化性能，而面筋网络，吸油量，持水量和膨胀性降低了。傅里叶变换红外光谱显示酰胺I的二级结构α-螺旋（1650–1660 cm ^-1），以及酰胺II区域（1540 cm ^-1））在添加CS时发生了变化。通过X射线衍射分析鉴定淀粉-蛋白质复合物，而未观察到淀粉-蛋白质-脂质复合物。扫描电子显微镜的显微照片显示，当添加≥40％（w / w）CS时，淀粉-蛋白质基质被打断。此外，添加CS后体外钙的生物利用度略有下降。结果表明在零食中添加40％CS替代WF的可行性。