Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

There is interest in increasing the consumption of foods with high dietary fiber content due to the health problems associated with its low intake. Plantain (Musa paradisiaca L.) flour (PF) (non-thermostable) and Hi-Maize 260 (HA) (thermostable) were used as resistant starch (RS) sources to elaborate blends with wheat (WF) and rice flours (RF) in a 50:50 ratio. Five blends were prepared (PF-WF, PF-RF, PF-HA, HA-WF and HA-RF) and used for batter formulations. Cakes were prepared with the batter blends. Rheological and thermal properties of batter, texture, total dietary fiber (TDF) and sensory analysis of cakes were evaluated. The batters with HA showed lower viscosity compared with PF batters. Cake texture was similar for the PF-RF, HA-WF and HA-RF. The highest TDF value in products “as eaten” was recorded in cakes with PF-HA and HA-RF, which agrees with the TDF value determined with a method that does not include RS, suggesting that the role of the food matrix is of importance for the carbohydrate digestibility. Sensory evaluation showed that consumers did not find differences between cakes despite being elaborated with different flour blends. The PF is an alternative to current commercial ingredients for the formulation of cakes with high TDF content.