Analysis of resistant starch: a method for foods and food products

Goñi, Isabel; García‐Diz, Luis; Mañas, E.; Saura‐Calixto, Fulgencio

doi:10.1016/0308-8146(95)00222-7

Cited by 593 publications

(396 citation statements)

References 11 publications

Supporting

Mentioning

326

Contrasting

Unclassified

Order By: Relevance

“…The defatted residues obtained during the course of analysis of crude fat were finely powdered to pass through a 60 mesh standard sieve using a sieve shaker (Jayant Scientific, Mumbai).The material thus obtained was utilized for the analysis of insoluble, soluble and total DF content using the enzymatic-gravimetric method as described by Asp et al (1983). Resistant starch and total starch contents were estimated in radish fibre as described by Hom's et al (1986) and Goni et al (1996), respectively. The results presented are mean values from triplicate determinations.…”

Section: Methodsmentioning

confidence: 99%

Development of radish fibre based snack by response surface methodology (RSM)

Gupta

Premavalli

2011

J Food Sci Technol

View full text Add to dashboard Cite

This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became soft and lost its crispiness, thus affecting the overall acceptability. Radish fibre (5-20 g) was incorporated in the maida and the central composite design used to develop models for the responses. It was observed that ghee and fibre significantly (p ≤ 0.05) affected the acceptability and texture of fried product. Based on surface responses and 3D plots, level of fibre (20 g), maida (100 g) and ghee (15.12 g) were optimized to form a fibre-rich product, with high acceptability and better texture profile. The fibre-rich snack product contained nearly 8% more total dietary fibre (12.24%) than the control (4.25%). The product was stored for 6 months under ambient conditions during which it was stable and acceptable up to 4 months. At 5°C, it was stable up to 6 months in tri-laminated paper/Al-foil/ polyethylene (PFP) pouches.

show abstract

Section: Methodsmentioning

confidence: 99%

Development of radish fibre based snack by response surface methodology (RSM)

Gupta

Premavalli

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…During processing, the starch molecule undergoes several physical changes depending on its type and the processing methods employed (Goni et al 1996). Changes in types of dietary fiber viz., TDF, SDF and IDF during different types of processing methods in millets are listed in Table 7.…”

Section: Composition Of the Millet Df And Changes In Contents Duringmentioning

confidence: 99%

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

View full text Add to dashboard Cite

show abstract

“…In these studies, mostly RS 2, RS 3 and/or food products are used as a sample [20][21][22]. Chemical modification, especially crosslinking has long been to known to inhibit in vitro digestibility of starch [2,[16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

Hwang

Kim

et al. 2009

Starch Stärke

View full text Add to dashboard Cite

In vitro digestibility of hydroxypropylated and cross-linked waxy and non-waxy rice starches was investigated to find the proper resistant starch (RS) assaying method for chemically modified starches. RS and total dietary fiber (TDF) content of hydroxypropylated and cross-linked waxy and non-waxy rice starches were measured using the approved AOAC RS assay procedure (AOAC method 2002.02) and the AOAC TDF assay procedure (AOAC method 985.29). Hydroxypropylation did not alter the RS content of waxy and non-waxy rice starches (less than 1% of RS). Cross-linking also did not change the RS content of waxy and non-waxy rice starches (less than 1% of RS). It is interesting to note that non-RS content decreased with increasing hydroxypropylation (97-80%) and cross-linking (99-95%) in both waxy and non-waxy rice starches. This indicates that some fraction of RS in hydroxypropylated and crosslinked waxy and non-waxy rice starches cannot be measured using approved AOAC RS and TDF assay procedures. Therefore, the RS and TDF assay procedures performed in this study are not appropriate to determine the RS content of chemically modified starch. Further investigation is needed to develop a method to determine the RS content of chemically modified starch.

show abstract

Analysis of resistant starch: a method for foods and food products

Cited by 593 publications

References 11 publications

Development of radish fibre based snack by response surface methodology (RSM)

Development of radish fibre based snack by response surface methodology (RSM)

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

In vitro Digestibility of Hydroxypropylated and Cross‐linked Waxy and Non‐waxy Rice Starches

Contact Info

Product

Resources

About