Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals

► RS has potential as a functional food ingredient. ► Incorporation of high levels of RS (15 g RS/100 g) in cereal-based products is feasible. ► Minimal effects in physicochemical and sensory properties were obtained. ► RS incorporation into a cereal matrix may increase dietary fiber intake in the U.S. ► RS supplemented foods may help prevent obesity, diabetes, and cardiovascular disease.