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 digestiblecereal-based foods with appreciable resistant starch (RS) content. Therefore, experimentalcookies were formulated with normal amylose white wheat flour (NAWW) and increasing levelsofhigh-amylosemaizestarchflour(HAMS)representedbysubstitutionratioof0,25and50%ona total flour (NAWWþHAMS) basis. Chemical composition, in vitro starch digestibility andsensoryevaluation wereinvestigated. Dietary fibre andtotalstarchincreased(p<0.05)whenthelevel of HAMS increased in the recipe for cookies. Both RS and slowly digestible starch (SDS)increased (p<0.05), whereas rapidly digestible starch (RDS) fraction decreased (p<0.05) whenthe level of HAMS increased in the formulation. The rate of starch hydrolysis (k) and thepredicted glycaemic index (pGI) decreased (p<0.05) when the HAMS increased in thecomposite, whereas no difference was reported in the sensory profile and in the overallacceptability of cookies. The higher levels of SDS and RS along with the lower RDS, pGI and kvalues indicated that the substitution of NAWW with HAMS contributed to formulate cookieswith favourably SDS properties without affecting selected sensory characteristics.