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

Abstract: The purpose of this study was to evaluate the effects of resistant starch (RS) on physicochemical and sensory properties of cereal-based food products. RS granola bars and cereals containing two levels of RS (10 g/100 g and 15 g/100 g) were compared to isocaloric (0 g RS/100 g) control granola products. Texture, color, proximate composition, caloric content, water activity, RS, and soluble starch (SS) were measured. Sensory acceptability was evaluated using a 9-point hedonic scale. Attributes (color, sweetness, moistness, crunchiness, stickiness, chewiness) of the RS bar, control bar, and two commercial bars were also assessed with a “just about right” (JAR) sensory method. High RS bars contained 6 g/100 g protein, 15 g/100 g moisture, and 18 g/100 g lipid. RS levels increased from 14 to 16 g/serving after 4 weeks of storage, supporting published research that RS increases with storage due to retrogradation of amylose chains. Soluble starch concentrations were not changed during storage. Color became lighter as the level of RS increased. Consumer acceptability results indicated that the granola bars/cereals were acceptable. The RS granola bars differed significantly in stickiness (p < 0.0001), and chewiness (p = 0.0063) compared to the control and 2 commercial granola bars. Incorporation of high levels of RS in food systems is feasible without compromising product acceptability. [Copyright &y& Elsevier]