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
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
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.