HI-MAIZE resistant starch may be used to increase the dietary fiber content of certain foods with minimal impact on sensory characteristics, according to a recent study published in the journal Food Science & Nutrition.
Researchers at the Texas Woman’s University conducted the study that showed muffins, focaccia bread and chicken curry can be made with HI-MAIZE® resistant starch, replacing a portion of the all-purpose flour normally contained in such foods without significantly altering consumer’s acceptability.
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 between ages 18 and 60 years. 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 HI-MAIZE 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%, (but 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 researchers concluded the addition of HI-MAIZE resistant starch may not significantly alter consumer’s acceptability in most food products.
“This study is particularly timely because HI-MAIZE resistant starch delivers benefits that consumers really want and need," said Rhonda Witwer, senior business development manager at Ingredion. “Published clinical studies have shown that HI-MAIZE boosts satiety and helps people to eat less, reduces the glycemic response of foods, helps balance energy levels, and improves insulin sensitivity. Because HI-MAIZE resistant starch invisibly replaces flour in foods, manufacturers can improve the nutritional profile of their foods, while maintaining the great taste and textures that their customers know and love."
Researchers at the Texas Woman’s University conducted the study that showed muffins, focaccia bread and chicken curry can be made with HI-MAIZE® resistant starch, replacing a portion of the all-purpose flour normally contained in such foods without significantly altering consumer’s acceptability.
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 between ages 18 and 60 years. 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 HI-MAIZE 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%, (but 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 researchers concluded the addition of HI-MAIZE resistant starch may not significantly alter consumer’s acceptability in most food products.
“This study is particularly timely because HI-MAIZE resistant starch delivers benefits that consumers really want and need," said Rhonda Witwer, senior business development manager at Ingredion. “Published clinical studies have shown that HI-MAIZE boosts satiety and helps people to eat less, reduces the glycemic response of foods, helps balance energy levels, and improves insulin sensitivity. Because HI-MAIZE resistant starch invisibly replaces flour in foods, manufacturers can improve the nutritional profile of their foods, while maintaining the great taste and textures that their customers know and love."
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