Type 2 resistant starch from high-amylose maize (HAM-RS2) is considered a functional ingredient due to its positive organoleptic and physiochemical modifications associated with food and physiological benefits related to human health. The sensory characteristics of three types of food products (muffins, focaccia bread, and chicken curry) with and without HAM-RS2 were evaluated using a 9-point hedonic scale. The HAM-RS2-enriched muffins, focaccia bread, and chicken curry contained 5.50 g/100 g, 13.10 g/100 g, and 8.94 g/100 g RS, respectively, based on lyophilized dry weight. The HAM-RS2-enriched muffin had higher moisture content and was perceived as being significantly moister than the control according to the sensory evaluation. The addition of HAM-RS2 to muffins significantly enhanced all sensory characteristics and resulted in a higher mean overall likeability score. The HAM-RS2-enriched focaccia bread appeared significantly darker in color, was more dense, and had the perception of a well-done crust versus the control. A grainer texture was observed with the chicken curry containing HAM-RS2 which did not significantly affect overall likeability. We concluded that the addition of HAM-RS2 may not significantly alter consumer's acceptability in most food products.

As the worldwide obesity epidemic perseveres, efforts to identify ingredients that can aid in weight loss are heightened. A small reduction in fat mass can reduce chronic disease incidence and improve metabolic outcomes in overweight individuals. High‐amylose maize resistant starch 2 (HAM‐RS2) is a functional ingredient rich in fiber that may influence satiety and body composition. The aim of this study was to determine the effect of HAM‐RS2 on satiety and body composition using a randomized‐controlled, double‐blind design. Twenty healthy, overweight (BMI 蠅 27) adults (17 female, 3 male) were recruited. Participants consumed either the treatment (n = 13) with 30 g HAM‐RS2, or placebo (n = 7) with fully‐digestible starch, daily for six weeks in muffins. Subjective satiety, using a visual analogue scale, and body composition, using anthropometrics and dual‐energy x‐ray absorptiometry (DXA), were measured at baseline and week six. A decrease in waist‐to‐hip ratio (‐0.0310, P = 0.019), but increase in hip circumference (3.5146 cm, P = 0.033) occurred from baseline to week six in the HAM‐RS2 group. Reductions in trunk fat mass, android fat mass, and fasting blood glucose also resulted from HAM‐RS2 consumption. No significant changes in body composition or subjective satiety from baseline to week six were found between groups. HAM‐RS2 appears to favorably shift fat mass patterns which may influence metabolic outcomes. Grant Funding Source: Supported by the Texas Woman's University Research Enhancement Fund and Ingredion, Inc.