Distinctive sensory features introduced by resistant starch in baked products

The effect of progressively replacing wheat flour with a resistant starch (RS) ingredient (0%, 5%, 10%, 15% and 20%) on the sensory properties of baked muffins was studied. Consumer acceptability was evaluated by a hedonic scoring scale and a food action rating scale. Muffins did not differ significantly (p < 0.05) in ‘taste’, ‘overall acceptance’ and ‘consumption intention’ but significant differences were found in the ‘appearance’ and ‘texture’ attributes. A descriptive sensory analysis was also carried out by a panel of 10 trained panellists. The ‘cohesiveness’, ‘typical taste’, ‘typical odour’, ‘number of gas cells’, ‘springiness’, and ‘chewiness’ attribute scores decreased with the addition of RS. Moisture perception increased with the addition of RS despite the decrease in moisture content measured instrumentally; sweetness perception also increased as the RS rose even though all the concentrations had the same concentration of sugar; and a sensation of grittiness appeared that was not detectable in the absence of RS.