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Plant Foods for Human Nutrition

, Volume 74, Issue 3, pp 446–447 | Cite as

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-MontealvoEmail author
Short Communication
  • 113 Downloads

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.

Keywords

Cookies Resistant starch Sensory evaluation Texture Acceptability 

Notes

Compliance with Ethical Standards

Conflict of Interest

The authors declare no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • M. Paulina Ortíz-Fernández
    • 1
  • Octelina Castillo-Ruiz
    • 1
  • Gonzalo Velazquez
    • 2
  • Sanjuana E. Aleman-Castillo
    • 1
  • Régulo Ruiz Salazar
    • 1
  • Perla Osorio-Díaz
    • 3
  • Guadalupe Mendez-Montealvo
    • 2
    Email author
  1. 1.Universidad Autónoma de Tamaulipas, UAM Reynosa-AztlánReynosaMexico
  2. 2.Instituto Politécnico Nacional, CICATA-IPN QuerétaroSantiago de QuerétaroMexico
  3. 3.Instituto Politécnico Nacional, CEPROBIYautepecMexico

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