Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch
- 113 Downloads
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.
KeywordsCookies Resistant starch Sensory evaluation Texture Acceptability
Compliance with Ethical Standards
Conflict of Interest
The authors declare no conflict of interest.