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. 

This randomized, double-blinded study investigated the sensory characteristics of certain foods containing HI-MAIZE resistant starch on a group of healthy men and women, aged between 18 and 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 HI-MAIZE resistant starch. The HI-MAIZE enriched muffins, focaccia bread, and chicken curry contained 3.2g of resistant starch/113 g medium-sized muffin, 13.1g of resistant starch/100g of bread, and 8.8g of resistant starch/one serving or 255g of chicken curry. Researchers then evaluated the sensory characteristics of the three types of food products—with and without resistant starch—and used a 9-point hedonic scale. 

Researchers said their study 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. Authors concluded that 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,” says Rhonda Witwer, Ingredion’s senior business development manager.  “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.”  -- Ingredion Incorporated, www.foodinnovation.com/hi-maize.