Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch

M. Paulina Ortíz-Fernández, Octelina Castillo-Ruiz, Gonzalo Velazquez, Sanjuana E. Aleman-Castillo, Régulo Ruiz Salazar, Perla Osorio-Díaz, Guadalupe Mendez-Montealvo

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch (HAMS) is considered as resistant starch (RS) type 2. The objective of this work was to assess the starch fractions, texture, sensory properties and acceptability of wheat flour cookies added with HAMS at different percentages. Adding 15% of HAMS into the formulation increased the amount of RS from 2.3 to 12.8%. In sensory analysis, children and adults showed a good acceptability of cookies since the addition of HAMS did not result in significant changes in flavor or color. Cookies made with HAMS could be considered as functional foods since they had an acceptable texture and low caloric content.

Original languageEnglish
Pages (from-to)446-447
Number of pages2
JournalPlant Foods for Human Nutrition
Volume74
Issue number3
DOIs
StatePublished - 15 Sep 2019

Keywords

  • Acceptability
  • Cookies
  • Resistant starch
  • Sensory evaluation
  • Texture

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