date:Feb 16, 2013
Ingredion has announced the results of a new sensory study in Food Science Nutrition which the company says show that HI-MAIZE resistant starch could be used to increase the dietary fibre content of certain foods with minimal impact on sensory characteristics. The study was conducted by a Texas Womans University research team.
In particular, says Ingredion, the researchers found that muffins, focaccia bread and chicken curry could be made with HI-MAIZE resistant starch, replacing a portion of