Maziarz, MindySherrard, MelanieJuma, ShanilPrasad, ChandanImrhan, VictorineVijayagopal, Parakat2023-04-122023-04-122012This is the published version of an article that is available at https://doi.org/10.1002/fsn3.15. Recommended citation: Maziarz, M., Sherrard, M., Juma, S., Prasad, C., Imrhan, V., & Vijayagopal, P. (2012). Sensory characteristics of high‐amylose maize‐resistant starch in three food products. Food Science & Nutrition, 1(2), 117–124. This item has been deposited in accordance with publisher copyright and licensing terms and with the author’s permission.https://hdl.handle.net/11274/14822https://doi.org/10.1002/fsn3.15Article originally published in Food Science & Nutrition, 1(2), 117–124. English. Published Online 2021. https://doi.org/10.1002/fsn3.15Type 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.en-USConsumer acceptabilityPositive organoleptic modificationsPositive physiochemical modificationsArticleCC BY