Rice and resistant starch: different content depending on chosen methodology

Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing

“…Resistant starch, which is similar to non-starch carbohydrates, can escape digestion in the small intestine of healthy people and be fermented by the microorganism in large intestine. It has prebiotic benefits for colon cancer prevention, gall stone suppression, fat inhibition and cholesterol decrement (Sajilata, Singhal, & Kulkarni, 2006;Walter, da Silva, & Denardin, 2005). The effect of physical modification on the in vitro digestion of rice and corn starch have been investigated (Anderson & Guraya, 2006;, whereas little evidence has been observed when it comes to the digestibility of native and modified CBS.…”

Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

“…Likewise several researchers have reported the effects of these processes on the formation of resistant starch. Walter, Silva, and Denardin (2005) reported increase in resistant starch after parboiling process, which comprises of soaking in warm water, steaming, cooling and drying.…”

Thermal, textural and cooking properties of spaghetti enriched with resistant starch

“…In fact there are bran containing pasta products in the market; consumers still do not like to include these products into their diet because of many organoleptic and textural reasons such as colour, odour, cohesiveness, hardness, etc. Nowadays most of the diseases result from inadequate feeding and some of them may be related to insufficient fiber intake, it is reasonable to assume that an increased consumption of indigestible components would be important (Walter, Picolli da Silva, & Denardin, 2005). As a result consumers are in need of good-tasting, high fiber foods.…”