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.