Ingredion says a new sensory study shows that its resistant starch could be used to increase the dietary fiber content of certain foods.
Ingredion says results of a new sensory study published in Food Science & Nutrition, show that the company’s HI-MAIZE resistant starch could be used to increase the dietary fiber content of certain foods with minimal impact on sensory characteristics. The study was conducted by a Texas Woman’s University (Denton, Texas) research team, led by Shanil Juma, Ph.D.and Parakat Vijayagopal, Ph.D.
In particular, the researchers found that muffins, focaccia bread and chicken curry could be made with HI-MAIZE resistant starch. HI-MAIZE replaces a portion of the all-purpose flour normally contained in such foods without significantly altering consumer’s acceptability. This study should be of interest to formulators who want to use resistant starch in formulating foods to help consumers meet the U.S. Dietary Guidelines recommendations for 25g of dietary fiber/day because of its combination of sensory, process stability and health benefits.