Resistant starch can replace flour in food

A new study published in the journal Food Science and Nutrition suggests that
HI-MAIZE
resistant starch increases dietary fiber levels in specific foods and has
defile effects on
sensory properties.researchers at Texas Women's University have shown that consumers can accept replacing some of the general-purpose flour with
HI-MAIZE
resistant starch to make muffins, bread and chicken curry.random, double-blind test looked at a group of healthy men and women aged
18-60
who rated the sensory properties of specific foods
containing
HI-MAIZE

resistant starch. Blueberry muffins, vanilla bread and spicy chicken curry are made in two recipes. The blank formula contains general purpose flour, while the test formula replaces some or all of
of the
-MAIZE-resistant starch with
-MAIZE resistant starch.HI-MAIZE


113g medium muffins contains
3.2g
resistant starch and 100g
per
bread Contains
13.1g
resistant starch,
8.8g of resistant starch per serving or
225g
chicken curry
Whether or not it contains resistant starch, the
characteristics
the three products reached
9
cents.participants
that
-MAIZE-reinforced muffins were better than control muffins, especially in moisture content and taste. It appears to be fluffy than the control muffins, with an
12%
overall affinity (not statistically significant). The participants found that
Alisa Pizza
bread was thicker, darker, harder to shell, and
pizza
bread with resistant starch was more popular than contrast bread (the results were statistically significant). Chicken Curry
like
, and participants also like chicken curry with resistant starch. The researchers concluded that adding
-MAIZE
resistant starch would not significantly alter consumer acceptance of most foods.
Rhonda-Witwer
, senior business
development
manager at Indedion
, said: "This study is timely because
HI-MAIZE
resistant starch provides what consumers really want and need. Published clinical studies have shown that
HI-MAIZE
improves satiety, helps people
control the amount of food
, reduces the blood sugar response of food, helps with energy balance, and improves insulin sensitivity. Since
HI-MAIZE
resistant starch can replace flour in food,
manufacturers can
improve the nutritional content of their products while maintaining the taste and texture that consumers are familiar with and love. ”