Baking&Snack - May 2013 - 106

Study: Resistant starch invisibly replaces flour
Resistant starch successfully increases the dietary fiber content of baked
foods with minimal impact on sensory characteristics, according to a
recently published scientific study using Hi-Maize from Ingredion.
Researchers at Texas Woman’s University at Denton, TX, worked with
blueberry muffins and herbed focaccia bread, replacing a portion of the allpurpose flour they normally contain with Hi-Maize resistant starch.The products
contained 3.2 g resistant starch per 113-g muffin and 13.1 g per 100 g of bread.
The randomized, double-blind study, published in Food Science & Nutrition,
investigated sensory characteristics of the foods using a group of healthy men
and women, aged between 18 and 60. The scientists found no significant difference in consumer
acceptance. Participants actually rated the Hi-Maize muffin higher than the control in moisture content
and mouthfeel. They also preferred the denser, darker and firmer crust of the reformulated focaccia.
“Because Hi-Maize resistant starch invisibly replaces flour in foods, manufacturers can improve the
nutritional profile of their foods while maintaining the great taste and textures that their customers
know and love, said Rhonda Witwer, senior business development manager at Ingredion.
”
As a source of dietary fiber, resistant starch can help meet the US Dietary Guidelines’ recommendations
that Americans consume 25 g of dietary fiber per day.
“This study is particularly timely because Hi-Maize resistant starch delivers benefits that consumers
really want and need, Ms. Witwer explained. “Published clinical studies have shown that Hi-Maize
”
boosts satiety and helps people to eat less, reduces the glycemic response of foods, helps balance
energy levels and improves insulin sensitivity.
”
(866) 961-6285 • www.foodinnovation.com/hi-maize

Encapsulated fumaric acid

Sugar-sparing dietary fiber

According to independent
research, use of Clabber Girl’s
InnvaPhase Encapsulated Fumaric
Acid in yeast-raised breads results
in 50% less calcium propionate
required, yet it improves product shelf life by 20%. The baker
can also reduce yeast by 10% and cut proofing time by 5 minutes
because the proprietary two-phase encapsulation controls the
release of fumaric acid that would otherwise inhibit yeast activity.
The savings in ingredient costs may be significant, according to
the company.
(812) 208-3181 • www.innovaphase.com

Frutalose SF75 from Sensus America
can cut the sugar in oatmeal raisin
cookies by one-third with no noticeable
change in texture. It also lowers fat content by 22%, yielding cookies with 16%
fewer calories. At 5 g per serving in the
reformulated cookie, it supports an “excellent source” claim for dietary fiber. The ingredient’s humectant
properties help the cookies stay fresh.
(646) 452-6143 • www.sensus.us

Shelf-stable rice bran
GRAS status for chromium fortifier
Dietetic cookies, meal replacements, low-calorie candies and
high-protein bars can be made with Zychrome from InterHealth
Nutraceuticals. Under FDA rules, the company self-affirmed its
chromium dinicocysteinate as GRAS. The chromium fortification
ingredient can be used in baked foods and snacks.
(707) 751-2800 • www.zychrome.com

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/ Baking & Snack / May 2013

RemyLiVe shelf-stable rice bran from BENEO provides both
nutritional and functional benefits to foods. The gluten-free bran
is also rich in antioxidants and phytosterols, and it can improve
the structure, shelf life, texture and machinability of food products. In cereals, it enables fiber claims and improves bowl life and
crunchiness. When combined with inulin, the bran enhances the
nutritional profile and structure of gluten-free baked foods.
(973) 867-2140 • www.beneo.com

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