ORIGINAL RESEARCH Sensory characteristics of high-amylose maize-resistant starch in three food products

Type 2 resistant starch from high-amylose maize (HAM-RS2) is considered a func-tional ingredient due to its positive organoleptic and physiochemical modifications associated with food and physiological benefits related to human health. The sen-sory characteristics of three types of food products (muffins, focaccia bread, and chicken curry) with and without HAM-RS2 were evaluated using a 9-point hedonic scale. The HAM-RS2-enriched muffins, focaccia bread, and chicken curry contained 5.50 g/100 g, 13.10 g/100 g, and 8.94 g/100 g RS, respectively, based on lyophilized dry weight. The HAM-RS2-enriched muffin had higher moisture content and was perceived as being significantly moister than the control according to the sensory evaluation. The addition of HAM-RS2 to muffins significantly enhanced all sensory characteristics and resulted in a higher mean overall likeability score. The HAM-RS2-enriched focaccia bread appeared significantly darker in color, was more dense, and had the perception of a well-done crust versus the control. A grainer texture was observed with the chicken curry containing HAM-RS2 which did not signifi