Food chemistryZea maysAmyloseViscosityFlourStarch
Impact of high-amylose starch addition on the resistant starch content and the physicochemical properties of maize (Zea mays L.) cookies.
Ludy M Martinez-Rubio, Ivan Luzardo-Ocampo, Oscar Y Barrón-García, Mario E Rodriguez-García, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez
Published: 202610.1016/j.foodchem.2025.147173
Abstract
The aim of this study was to investigate the effects of adding high-amylose starch (HAS) on the physicochemical properties of cookies made from nixtamalized maize flour baked at 180 °C to increase resistant starch. X-ray analysis revealed nanocrystal…
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