Feb. 25, 2013 – Ingredion Incorporated 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.
Feb. 25, 2013 – Ingredion Incorporated 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.
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. A
press release with details of the survey reported that 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.
The study was randomized and double-blinded, and 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. The Hi-maize-enriched muffins,
focaccia bread, and chicken curry contained 3.2 grams of resistant
starch per 113-gram medium-sized muffin, 13.1 grams of resistant starch
per 100 grams of bread, and 8.8 grams of resistant starch per one
serving or 255 grams of chicken curry. The sensory characteristics of
the three types of food products, with and without resistant starch,
were evaluated using a nine-point hedonic scale.
The press release also reported that 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 per cent (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. The authors
concluded that the addition of Hi-maize resistant starch may not
significantly alter consumer’s acceptability in most food products.
For additional information, visit www.foodinnovation.com/hi-maize.
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