Prolongation of Satiety Effects in Food through a newly modified Starch
Prolongation of Satiety Effects and Recipe Optimisation (Swiss Food Research Call 2010)
Auf einen Blick
- Projektleiter/in : Annette Bongartz
- Projektteam : Marie-Louise Cezanne
- Projektvolumen : CHF 16'000
- Projektstatus : abgeschlossen
- Drittmittelgeber : KTI
- Kontaktperson : Annette Bongartz
Beschreibung
Development and optimisation of a recipe in which normal
flour-ingredients are replaced by a new ingredient (modified
starch). Different recipes shall be developed to identify the best
organoleptic quality.
The next objective of the collaboration is to provide first
evidence for an enhanced effect of satiety in food containing this
new functional ingredient.
In parallel a sensory consumer study shall be carried out to
evaluate the acceptance of the developed products.