Influence of high-amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies

One of the current tendencies in nutrition is to support the consumption of slowly digestible\r\ncereal-based foods with appreciable resistant starch (RS) content. Therefore, experimental\r\ncookies were formulated with normal amylose white wheat flour (NAWW) and increasing levels\r\nof high-amylose maize starch flour (HAMS) represented by substitution ratio of 0, 25 and 50% on\r\na total flour (NAWWþHAMS) basis. Chemical composition, in vitro starch digestibility and\r\nsensory evaluation were investigated. Dietary fibre and total starch increased (p<0.05) when the\r\nlevel of HAMS increased in the recipe for cookies. Both RS and slowly digestible starch (SDS)\r\nincreased (p<0.05), whereas rapidly digestible starch (RDS) fraction decreased (p<0.05) when\r\nthe level of HAMS increased in the formulation. The rate of starch hydrolysis (k) and the\r\npredicted glycaemic index (pGI) decreased (p<0.05) when the HAMS increased in the\r\ncomposite, whereas no difference was reported in the sensory profile and in the overall\r\nacceptability of cookies. The higher levels of SDS and RS along with the lower RDS, pGI and k\r\nvalues indicated that the substitution of NAWW with HAMS contributed to formulate cookies\r\nwith favourably SDS properties without affecting selected sensory characteristics.