Food Business News - September 11, 2012 - 32

fasting glucose compared with the control that contained no resistant starch. In addition, study participants experienced a 65% increase in glucose uptake into muscles after eating and insulin sensitivity in the muscles rose 21%. This study showed a stimulatory effect on the expression of adipose tissue genes for three enzymes — hormone-sensitive lipase (H.S.L.), lipoprotein lipase (L.P.L.) and adipose triglyceride lipase (A.T.G.L.) after Hi-Maize resistant starch consumption. The H.S.L. levels in the study participants increased by 85%, L.P.L. levels by 171% and A.T.G.L. levels by 71% versus the control. The study is the ﬁfth clinical study demonstrating improved insulin sensitivity with Hi-Maize resistant starch, and the effects are independent of changes in caloric intake, body

weight and exercise, according to Ingredion.

Rice and satiety
The role starch may play in weight loss was highlighted by the USA Rice Federation during the Institute of Food Technologists annual meeting and food expo that was held in Las Vegas this past June. The research showed that a side dish of white or brown rice may improve satiety. Researchers at the Department of Food Science and Nutrition at the University of Minnesota conducted a clinical study of 20 normal weight adult men and women who compared the feeling of fullness of 400-calorie breakfast meals of white or brown rice against a 400-calorie standard glucose solution. Each test subject ate three breakfasts on different occasions, after which

researchers assessed hunger and satiety for up to four hours after eating. The results showed that satiety differed signiﬁcantly among the test breakfasts, with increased satisfaction and fullness seen with both white and brown rice compared to glucose beverage, according to the USA Rice Federation. The

group also noted the study adds to the growing body of science, including two previously published studies, that show individuals who consume rice are less likely to be overweight, and have overall healthier diets compared to individuals who do not eat rice. FBN — Keith Nunes knunes@sosland.com

Premium Cassava Flour Gains Acceptance in Gluten-free Market
Two years since its introduction at the 2010 IBIE, a growing number of gluten-free businesses have incorporated premium cassava flour into their gluten-free mixes and finished products. It is now in commercial formulations for gluten-free all-purpose flour, mixes for cookies, tortillas and wraps, crepes, pancakes and breads. The flour, exclusively manufactured for and distributed by American Key Food Products, was developed by the company, with a patent pending, for gluten-free baking. After testing formulations for various types of baked products ranging from cookies to breads, the company proved that premium cassava flour performs better than any other single flour or starch currently in use by the gluten-free baking industry. Further, businesses actually validated that cassava flour is different ingredients share some similarities, having come from the same raw material, but are also quite distinct. Premium cassava flour contains 7% dietary fiber and its starch content differs from that in tapioca starch because of the unique processing technique designed for the flour. This production technique is the basis for one of the patents. And unlike other indigenous cassava flours produced in cassava-growing countries, the flour is specifically designed to have other physical characteristics that are optimized for gluten-free baking. Thus, premium cassava flour can be used as a single-flour replacement for wheat flour in a host of cookie and cake recipes and still retain the quality of regular wheat-based goodies. This robust flour has also shown good synergy with rice flours and potato starch in the more challenging bread-type applications. Premium cassava flour helps provide excellent crumb structure and crusting and its close-to-neutral flavor profile lends a hint of nuttiness to breads. It also works well in gravies, sauces and coating batters. This flour can also be used in extruded products, exhibiting remarkable binding, crispiness and expansion properties. AKFP has featured this flour at the 2010 IBIE, 2011 All Things Baking, 2012 IFT, as well as various Canadian and

cassava flour performs better than any other single flour or starch currently in use by the gluten-free baking industry.
from and is better suited for gluten-free baking than tapioca starch, which most in the industry equate to tapioca flour. Although both of the premium cassava flour and tapioca starch are derived from cassava roots, the process of manufacturing differ for the two. The two

regional American gluten-free trade fairs. Premium cassava flour compliments AKFP’s line of other choice gluten-free, GMO-free and natural ingredients that include native potato, tapioca, pea and rice starches. The company also carries rice, arrowroot, sago and coconut flours.

For further information, contact:

1 Reuten Drive • Closter NJ 07624 Toll Free: 800 767 0237 Fax: 201 767 9120 • www.akfponline.com

FOODBUSINESS NEWS

September 11, 2012

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Food Business News - September 11, 2012

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