Resistant starch can replace flour in foods

A study published in Food Science & Nutrition shows that HI-MAIZE resistant starch may be able to increase the dietary fiber content of certain foods with minimal impact on sensory characteristics.

February 15, 2013

A study published in Food Science & Nutrition shows that HI-MAIZE resistant starch may be able to increase the dietary fiber content of certain foods with minimal impact on sensory characteristics.

The randomized, double-blinded study investigated the sensory characteristics of certain foods containing HI-MAIZE resistant starch on a group of healthy men and women, age 18–60. Two formulations of blueberry muffins, herbed focaccia bread, and spicy chicken curry were created. The control formulation contained all-purpose flour, while the test formulation replaced a portion or all of the all-purpose flour with resistant starch. The HI-MAIZE-enriched muffins, focaccia bread, and chicken curry contained 3.2 g of resistant starch/113 g medium-sized muffin, 13.1 g of resistant starch/100 g of bread, and 8.8 g of resistant starch/one serving or 255 g of chicken curry. The sensory characteristics of the three types of food products, with and without resistant starch, were evaluated using a 9-point hedonic scale.

Participants rated the HI-MAIZE-fortified muffin higher than the control, particularly with regard to moisture content and mouthfeel. It also appeared to be fluffier than the control muffin and the overall likeability increased by 12% (this was not statistically significant). The participants found a denser, darker and firmer crust in the focaccia bread and found the resistant starch containing focaccia bread to be more likeable than the control bread (a result that was statistically significant). They liked the chicken curry equally as well as the control. The authors concluded that the addition of resistant starch may not significantly alter consumer’s acceptability in most food products.

Abstract

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