Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome

Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome

A low-fermentable oligo-, di-, monosaccharide and polyol (low-FODMAP) diet for patients with irritable bowel syndrome (IBS) should include an adequate fiber source. Our aim was to formulate orange cookies using maize flour and type-4 resistant starch (RS4) from maize and to evaluate their properties...

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Bibliographic Details
Main Authors: Nina G. Heredia-Sandoval, Dulce G. Machado-Duarte, Yolanda M. Preciado-Orozco, Alma R. Islas-Rubio, Ana M. Calderón de la Barca
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
type 4-resistant starch
cookies
sensorial and nutritional attributes
irritable bowel syndrome
Online Access:https://www.mdpi.com/2304-8158/13/19/3144
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