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

Agricultura y biología

• batters 96%
• rice flour 94%
• resistant starch 91%
• blended foods 53%
• dietary fiber 52%
• fiber content 25%
• sensory evaluation 23%
• flour 22%
• texture 20%
• Musa paradisiaca 18%
• plantains (fruit) 16%
• food matrix 15%
• wheat flour 13%
• food consumption 12%
• rheological properties 12%
• thermal properties 12%
• ingredients 10%
• digestibility 10%
• viscosity 9%
• carbohydrates 8%
• corn 7%
• methodology 3%

Medicina y ciencias biológicas

• Flour 100%
• Starch 85%
• Oryza 67%
• Dietary Fiber 57%
• high-amylose maize type 2 resistant starch, maize 20%
• Plantago 15%
• Musa 13%
• Food 13%
• Triticum 11%
• Viscosity 10%
• Carbohydrates 8%
• Hot Temperature 7%
• Health 4%