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 digestible cereal-based foods with appreciable resistant starch (RS) content. Therefore, experimental cookies were formulated with normal amylose white wheat flour (NAWW) and increasing levels of high-amylose maize starch flour (HAMS) represented by substitution ratio of 0, 25 and 50% on a total flour (NAWW\ufeHAMS) basis. Chemical composition, in vitro starch digestibility and sensory evaluation were investigated. Dietary fibre and total starch increased (p<0.05) when the level 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) when the level of HAMS increased in the formulation. The rate of starch hydrolysis (k) and the predicted glycaemic index (pGI) decreased (p