Baking & Snack - October 2016 - 76

STARCHES

Resistant starch
tolerates processing,
including extrusion and
baking, and this allows
its addition to oat clusters to
boost their fiber content.
Fibersol

Four types, many functions
Resistant starch exhibits many processing functions and nutritional benefits.
Scientifically, four classifications describe
resistant starch. Because of the classes'
different characteristics, formulators can
tailor their selection to produce various
effects and unique textures.
RS1 - Physically inaccessible starch
locked in plant material, such as milled
grains, seeds and legumes.
RS2 - Native granular starch found
in uncooked foods, such as bananas and
potatoes.
RS3 - Indigestible starch that forms after heat and moisture treatment and may
be present in foods like cooked potatoes
and rice.
RS4 - Resistant starch that is produced
by chemical or thermal modification.
One of the differences is glucose
response, according to a 2010 study
described by Michelle Kozora, technical
services manager, Cargill. RS4XL, a subclass of RS4 resistant starches, show less
glucose response than RS2. "A reason
for this observation is likely that RS4XL
contains a greater degree of dietary fiber,"
she said.

76 Baking & Snack October 2016 / www.bakingandsnack.com

from MGP Ingredients, the resistant starch analyzes as
less than 20 ppm gluten. "This meets the Food and Drug
Administration's definition for gluten-free," explained
Ody Maningat, PhD, the company's chief science officer.
"It is suitable for flour replacement applications because
of its compatibility with wheat flour that contains naturally occurring wheat starch.
"It is process-tolerant and exhibits low waterholding capacity, almost similar to wheat flour," he
continued. "Formulation changes affecting water
absorption are not necessary." The resistant starch
also enables "good" and "excellent" source claims
for dietary fiber.
There's also a role for dietary fiber in cutting
down the amount of "added sugars" that must now
be declared on the Nutrition Facts Panel on consumer packaged goods. Concerns about obesity and
related health issues prompt consumer interest in lowcalorie, and reduced- and no-sugar products. When cutting back on sugars, insoluble dietary fibers can make
up the missing bulk.
Sugar replacement is complicated. "Manufacturers
are responding with new product options that use a different sweetener system while providing a similar flavor
experience," said Doris Dougherty, technical service
representative, Fibersol, a joint venture of ADM and
Matsutani. "Many consumers equate sugar reduction
with calorie reduction; however, that is not always the
case. Sugars not only add sweetness but also influence
texture or other quality characteristics as well. In an effort to maintain quality, reformulations may not necessarily be lower in calories.
"Using Fibersol has the added benefit of being able
to replace sugar in many cases, thus reducing sugar and
calories," Ms. Dougherty continued. This line of fibers,
which now includes a new liquid form, adds only 1.6 Cal
per g, less than most carbohydrates. "Additionally, it can
replace sugars that cause a rise in blood glucose following a meal and help consumers maintain a steady-state
energy level throughout the day," she said.
The company also introduced a combination of soluble corn fiber and fructose syrup specially designed for
applications where sweetness and moisture retention,
plus fiber enrichment, are desired. "In cereal bars, the
presence of fructose will help keep the bar soft during
shelf life," Ms. Dougherty said.

Variety of health effects
Because most Americans consume baked foods and
snacks on a daily basis, these products provide an ideal
platform for nutritional enhancement to improve the
overall health and wellness of the population. That's
the reason behind the mandate that refined flour be

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