February 25/Life Science Weekly -- "The effect of the addition of a new functional fiber (high-amylose maize starch, HAMS, as a source of resistant starch), recently available in the market, on sensory characteristics and consumers' acceptability of milk puddings was studied. Milk puddings containing modified waxy maize starch and K-carrageenan were produced with different HAMS concentrations (0, 1, 2, 3 and 4%)," investigators in Montevideo, Uruguay report.

"Higher HAMS concentration caused changes in the sensory characteristics of milk puddings. Particularly, sensory attributes such as some roughness, rough afterfeel and floury taste appeared. Besides, the addition of HAMS caused an increase in manual and oral thickness and a decrease in creaminess, melting and sweetness. A HAMS enrichment level of 1.4% in this product was estimated as the maximum concentration that does not significantly modify consumers' overall acceptability. Using survival analysis the proportion of consumers who would buy milk desserts containing 1.4% HAMS was estimated as 71%," wrote G. Ares and colleagues.

The researchers concluded, "Consumers more interested in consuming functional foods enriched with fiber were more tolerant to the sensory changes caused by the addition of HAMS to the milk puddings."

Ares and colleagues published their study in Lwt - Food Science and Technology ("New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability." Lwt - Food Science and Technology, 2009;42(3):710-716).

For additional information, contact G. Ares, University of the Republic, Faculty Quim, Dept. of Ciencia & Tecnol Alimentos, Secc Evaluac Sensorial, Gral Flores 2124, Montevideo 11800, Uruguay.

From the February 16, 2009, Prepared Foods E-dition