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Table 1 Ingredient list and composition of test cookiesa

From: Baseline insulin sensitivity affects response to high-amylose maize resistant starch in women: a randomized, controlled trial

  Control 15 g RS 30 g RS
Ingredients (g/100 g)    
  All-purpose flour 24.8 16.5 0.8
  Wheat gluten 7.9 4.7 3.9
  Sunflower oil 8.2 5.9 4.3
  Salt 0.09 0.08 0.08
  Sugar 13.3 13.4 12.9
  Lemon extract 2.1 2.1 2.1
  Whole eggs 10.3 10.5 10.7
  Baking powder 0.4 0.4 0.4
  Water 9.3 11 14.8
  Dry milk 7.4 7.4 7.6
  Waxy corn starchb 16.1 0 0
  HAM-RS2c 0 27.7 42.2
Composition (post-baking)  
  Portion size (g) 28.4 36.7 46.3
  Energy (kcal)d 126.9 129.6 138.2
  Carbohydrate (g)d 18.5 19.2 20.8
  Protein (g)d 4.7 4.6 5.0
  Fat (g)d 3.8 3.8 3.9
  Dietary fiber (g)d 0.5 7.8 14.8
  Resistant starch (g)e 3.18 11.35 19.05
  1. a Cookies produced by International Food Network, Ithaca, NY. Data shown are for lemon-flavored cookies. Vanilla-flavored cookies were of similar formulation and composition (<3 % variation in composition between types of cookies; data not shown). Two servings of cookies were consumed per day
  2. bAMIOCA® corn starch, Ingredion Incorporated, Bridgewater, NJ
  3. c HI-MAIZE® 260 resistant starch, Ingredion Incorporated, Bridgewater, NJ
  4. d Composite analyses performed by Medallion Labs, Minneapolis, MN; Dietary fiber determined using AOAC method 991.43
  5. e Resistant starch estimated using a modified Englyst RS assay