Researchers find Ingredion's Hi-Maize boosts fiber levels in goods without unwanted sensory responses.
There is no shortage of ingredients available for adding fiber to foods. One of those is resistant starch, a starch that resists digestion until reaching the large intestine, where it ferments and fosters the growth of beneficial bacteria. The ingredient can boost fiber content in foods, but does resistant starch cause unwanted sensory changes in fiber-fortified products?
A study in Food Science & Nutrition suggests that the use of resistant starch in muffins, focaccia bread, and chicken curry does not create any sensory issues. Using a volunteer tasting panel, researchers from Texas Women’s University compared fiber content and consumer acceptance of each product when prepared using a control recipe or a recipe in which all-purpose flour was partially or completely replaced with Hi-Maize, a resistant starch from Ingredion Inc. (Westchester, IL).
Hi-Maize muffins provided better moisture content and mouthfeel than control muffins, according to the tasting panel, which also preferred Hi-Maize focaccia bread for its darker, denser, and firmer crust. Chicken curry responses were comparable with both recipes.
“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,” concluded Ingredion senior business development manager Rhonda Witwer.
Published studies on Hi-Maize also demonstrate the ingredient’s negligible effect on blood sugar and potential for inducing satiety.