Ingredion, a global provider of ingredient solutions, has recently published results of a new sensory study in Food Science & Nutrition, showing that Hi-maize resistant starch could be used to increase the dietary fibre content of certain foods with minimal impact on sensory characteristics.
In particular, the researchers found that muffins, focaccia bread and chicken curry could 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.
This study should be of interest to formulators who want to use resistant starch in formulating foods to help consumers meet the US Dietary Guidelines recommendations for 25g of dietary fibre/day because of its combination of sensory, process stability and health benefits.
Rhonda Witwer, senior business development manager at Ingredion, said: “This study is particularly timely because Hi-maize resistant starch delivers benefits that consumers really want and need.
“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.”
Source: Ingredion
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