Skip to main content
SpringerLink
Log in

Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch

  • Short Communication
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

References

  1. Ashwar BA, Gani A, Shah A, Wani IA, Masoodi FA (2016) Preparation, health benefits and applications of resistant starch – a review. Starch/Starke 68:287–301. https://doi.org/10.1002/star.201500064

    Article  CAS  Google Scholar 

  2. Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sanchez-Zapata E, Perez-Alvarez JA (2010) Resistant starch as functional ingredient: a review. Food Res Int 43:931–942. https://doi.org/10.1016/j.foodres.2010.02.004

    Article  CAS  Google Scholar 

  3. Raigond P, Ezekiel R, Raigond B (2015) Resistant starch in food: a review. J Sci Food Agric 95:1968–1978. https://doi.org/10.1002/jsfa.6966

    Article  CAS  PubMed  Google Scholar 

  4. Agama-Acevedo E, Islas-Hernandez JJ, Pacheco-Vargas G, Osorio-Diaz P, Bello-Perez LA (2012) Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. LWT-Food Sci Technol 42:177–182. https://doi.org/10.1016/j.lwt.2011.10.010

    Article  CAS  Google Scholar 

  5. Giuberti G, Fortunati P, Cerioli C, Gallo A (2015) Gluten free maize cookies prepared with high-amylose starch: in vitro starch digestibility and sensory characteristics. J Nutr Food Sci 5:424. https://doi.org/10.4172/2155-9600.1000424

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Universidad Autónoma de Tamaulipas, UAM Reynosa-Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, 88740, Reynosa, Tamaulipas, Mexico

    M. Paulina Ortíz-Fernández, Octelina Castillo-Ruiz, Sanjuana E. Aleman-Castillo & Régulo Ruiz Salazar

  2. Instituto Politécnico Nacional, CICATA-IPN Querétaro, Cerro Blanco No. 141. Col. Colinas del Cimatario, C.P. 76090, Santiago de Querétaro, Querétaro, Mexico

    Gonzalo Velazquez & Guadalupe Mendez-Montealvo

  3. Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, C.P. 62731, Yautepec, Morelos, Mexico

    Perla Osorio-Díaz

Authors
  1. M. Paulina Ortíz-Fernández
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Octelina Castillo-Ruiz
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Gonzalo Velazquez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sanjuana E. Aleman-Castillo
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Régulo Ruiz Salazar
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Perla Osorio-Díaz
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Guadalupe Mendez-Montealvo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Guadalupe Mendez-Montealvo.

Ethics declarations

Conflict of Interest

The authors declare no conflict of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ortíz-Fernández, M.P., Castillo-Ruiz, O., Velazquez, G. et al. Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch. Plant Foods Hum Nutr 74, 446–447 (2019). https://doi.org/10.1007/s11130-019-00753-7

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-019-00753-7

Keywords

Search

Navigation