| Abstract: | Chemically modified starch was used as resistant starch (RS) to enhance the dietary fibre content in foods. Citrate starch was produced by esterification of starches of various origins and added to toast bread, wafers, pasta and extruded products. The RS content as well as relevant product features were determined and results compared to those of products without any citrate starch addition. The results show that the RS content in toast bread could be increased by approximately 3%, when 7.5% citrate starch was added, compared to non-fortified bread. Changes in product features due to addition of citrate starch could be compensated for by variation in the recipe, such as increasing the amount of water. Thus, appealing products could be obtained with an enriched dietary fibre content. The extend of the RS enhancement depends highly on the food system chosen. |
