Article ID Journal Published Year Pages File Type
6405859 LWT - Food Science and Technology 2011 7 Pages PDF
Abstract
► 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.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals
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