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

Nina G Heredia-Sandoval, Dulce G Machado-Duarte, Yolanda M Preciado-Orozco, Alma R Islas-Rubio, Ana M Calderón de la Barca

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Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

5 authors.

Nina G Heredia-SandovalCoordinación 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, Mexico.ORCID 0000-0002-8339-9082

Dulce G Machado-DuarteCoordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, Mexico.ORCID 0009-0005-8278-8026

Yolanda M Preciado-OrozcoCoordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, Mexico.ORCID 0009-0001-4829-1922

Alma R Islas-RubioCoordinación 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, Mexico.ORCID 0000-0002-8449-4065

Ana M Calderón de la BarcaCoordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, Mexico.ORCID 0000-0001-6684-9320

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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 (

Indexed as

cookiesirritable bowel syndromesensorial and nutritional attributestype 4-resistant starch

Identifiers

PMID39410179

DOI10.3390/foods13193144

PMCPMC11476083

What Socratic holds

Textmetadata

LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.