Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

Abstract

In this study, the influence of the addition of four types of resistant starch containing ingredients on texture, colour and consumer acceptability of muffins was studied. Two resistant starch type 2 (RS2) and two resistant starch type 3 (RS3) containing ingredients were used. The addition of all RS types decreased the instrumental texture parameters, but the lowest values were shown by the RS3-containing muffins. No significant differences were found in L* parameter between the control (with no RS addition) and the RS3-containing muffins. On the contrary, RS2-containing muffins showed a lighter colour (L* significantly higher) in comparison to the control and the RS3-containing muffins, which was obvious for the human eye (ΔE* > 3). RS3-containing muffins showed the lowest sensory acceptability while RS2-containing muffins showed no significant differences in all the sensory attributes in comparison to the control.