date:Feb 17, 2013
Ingredion says results of a new sensory study published in Food Science Nutrition, show that the companys HI-MAIZE resistant starch could be used to increase the dietary fiber content of certain foods with minimal impact on sensory characteristics. The study was conducted by a Texas Womans University (Denton, Texas) research team, led by Shanil Juma, Ph.D.and Parakat Vijayagopal, Ph.D.
In particular, the researchers found that muffins, focaccia bread and chicken curry could be made with HI-MA