Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

Experimental cookies were formulated with a resistant starch-rich powder (RSRP) prepared from autoclave-treated lintnerized banana starch. The products were studied regarding :chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. In order to evaluate the acceptance of RSRP-products, a first affective test was carried out on four cookie formulations containing different RSRP levels. The formulation chosen corresponded to a wheat flour:RRSP ratio of 15:85. Chemical composition of the cookies showed no difference in ash and lipid contents between control (100% wheat flour) and RSRP-cookies (P < 0.05). RSRP-cookies had higher AS and RS levels than control cookies, from the addition of RSRP. The hydrolysis index (HI)-based predicted glycemic index for the RSRP-cookies was 60.53, which was significantly lower than for control samples (77.62), suggesting a "slow carbohydrate" feature for the RSRP-based goods. The second affective test indicated similar preference for RSRP-containing cookies and control samples. Results reveal RSRP from banana starch as a potential ingredient for bakery products containing slowly digestible carbohydrates. (c) 2006 Elsevier Inc. All rights reserved.