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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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/19/3144 |
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| author | Nina G. Heredia-Sandoval Dulce G. Machado-Duarte Yolanda M. Preciado-Orozco Alma R. Islas-Rubio Ana M. Calderón de la Barca |
| author_facet | Nina G. Heredia-Sandoval Dulce G. Machado-Duarte Yolanda M. Preciado-Orozco Alma R. Islas-Rubio Ana M. Calderón de la Barca |
| author_sort | Nina G. Heredia-Sandoval |
| collection | DOAJ |
| description | 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 and sensorial attributes by IBS patients. We prepared two formulations: 37.7% RS4 and 14.7% maize flour and a control with normal maize starch (MS) instead of RS4. We added orange juice and zest instead of water and evaluated their properties. The viscosity, water absorption capacity, and solubility were lower for RS4 than for MS. The width, thickness, L* and a* values of both cookies were comparable (<i>p</i> > 0.05), although RS4-C had a decreased b* value and higher hardness (90.6 vs. 80.1 N). The nutrient content was similar between RS4-C and MS-C, but the glycemic index of RS4-C was 63 compared to 95 of MS-C. According to IBS patients, the appearance, taste, hardness, overall quality, and perception of healthiness and nutritional value of both types of cookies were similarly high (<i>p</i> > 0.05). Panelists recommend the cookies. Therefore, RS4 cookies could be further investigated for their ability to improve bowel habits and re-equilibrate the microbiota of IBS patients. |
| format | Article |
| id | doaj-art-35dbd066c06542029bda2a86c772f7cf |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-35dbd066c06542029bda2a86c772f7cf2025-08-20T02:16:50ZengMDPI AGFoods2304-81582024-10-011319314410.3390/foods13193144Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel SyndromeNina G. Heredia-Sandoval0Dulce G. Machado-Duarte1Yolanda M. Preciado-Orozco2Alma R. Islas-Rubio3Ana M. Calderón de la Barca4Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, MexicoCoordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, MexicoCoordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, MexicoCoordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, MexicoCoordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, MexicoA 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 and sensorial attributes by IBS patients. We prepared two formulations: 37.7% RS4 and 14.7% maize flour and a control with normal maize starch (MS) instead of RS4. We added orange juice and zest instead of water and evaluated their properties. The viscosity, water absorption capacity, and solubility were lower for RS4 than for MS. The width, thickness, L* and a* values of both cookies were comparable (<i>p</i> > 0.05), although RS4-C had a decreased b* value and higher hardness (90.6 vs. 80.1 N). The nutrient content was similar between RS4-C and MS-C, but the glycemic index of RS4-C was 63 compared to 95 of MS-C. According to IBS patients, the appearance, taste, hardness, overall quality, and perception of healthiness and nutritional value of both types of cookies were similarly high (<i>p</i> > 0.05). Panelists recommend the cookies. Therefore, RS4 cookies could be further investigated for their ability to improve bowel habits and re-equilibrate the microbiota of IBS patients.https://www.mdpi.com/2304-8158/13/19/3144type 4-resistant starchcookiessensorial and nutritional attributesirritable bowel syndrome |
| spellingShingle | Nina G. Heredia-Sandoval Dulce G. Machado-Duarte Yolanda M. Preciado-Orozco Alma R. Islas-Rubio Ana M. Calderón de la Barca Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome Foods type 4-resistant starch cookies sensorial and nutritional attributes irritable bowel syndrome |
| title | Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome |
| title_full | Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome |
| title_fullStr | Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome |
| title_full_unstemmed | Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome |
| title_short | Orange Cookies with Type-4 Resistant Starch: Physical, Nutritional, and Sensorial Characteristics as Evaluated by Patients with Irritable Bowel Syndrome |
| title_sort | orange cookies with type 4 resistant starch physical nutritional and sensorial characteristics as evaluated by patients with irritable bowel syndrome |
| topic | type 4-resistant starch cookies sensorial and nutritional attributes irritable bowel syndrome |
| url | https://www.mdpi.com/2304-8158/13/19/3144 |
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