TY - JOUR
T1 - Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch
AU - Ortíz-Fernández, M. Paulina
AU - Castillo-Ruiz, Octelina
AU - Velazquez, Gonzalo
AU - Aleman-Castillo, Sanjuana E.
AU - Salazar, Régulo Ruiz
AU - Osorio-Díaz, Perla
AU - Mendez-Montealvo, Guadalupe
N1 - Publisher Copyright:
© 2019, Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2019/9/15
Y1 - 2019/9/15
N2 - 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.
AB - 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.
KW - Acceptability
KW - Cookies
KW - Resistant starch
KW - Sensory evaluation
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=85068846089&partnerID=8YFLogxK
U2 - 10.1007/s11130-019-00753-7
DO - 10.1007/s11130-019-00753-7
M3 - Artículo
C2 - 31273640
AN - SCOPUS:85068846089
SN - 0921-9668
VL - 74
SP - 446
EP - 447
JO - Plant Foods for Human Nutrition
JF - Plant Foods for Human Nutrition
IS - 3
ER -