Selecting_an_optimum_starch

Selecting an optimum starch for snack development

Published By: National Starch Food Innovation

The potential physiological benefits of resistant starch, along with its functional properties, provide a means to increase total dietary fibre in the diet through popular foods. In applications studies described in this paper, resistant starch increased the TDF content of various foods from 3% to 8%, while enhancing textural and sensory characteristics. By formulating foods with resistant starch, product developers and nutritionists can encourage consumers to increase their fibre intake with a variety of palatable, high quality foods that are healthy as well.

Pages: 13
Format: PDF
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