The effect of various cooking methods on resistant starch content of foods

Abstract

Purpose Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods. Design/methodology/approach Potential health benefits and functional features of the resistant starch have been emphasized in the recent years. This review includes up-to-date scientific findings in different studies on the effect of various cooking methods on resistant starch content of foods. Advantages and nutritional quality of resistant starch are included to topic. Findings Cooking methods including baking, steaming and autoclave cooking increased the amount of the resistant starch of foods, but cooking method such as pressure cooking decreased the amount of the resistant starch of foods. Boiling, frying, microwave cooking and extrusion cooking have the potential of increasing the amount of resistant starch, which depends on the source of starch and the process conditions. Although frying method has a high potential to increase the resistant starch content of foods, it is inconvenient to recommend frying to modify resistant starch content of foods due to detrimental effects of frying and products on health. Originality/value This paper focuses on the effects of various cooking methods on resistant starch content of foods, which offers a promising future for the inartificial development of the prebiotic content of diet. Due to its potential health benefits, appropriate cooking methods should be preferred to increase resistant starch content of foods.

Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process

“…The differences found between the reported values and the one obtained in the present study can be given by several factors, among them, the methods and the processing variables. According to Eroglu and Buyuktuncer [64], the shorter residence time in extrusion cooking may offer fewer opportunities for amylose chains to associate, which causes a reduction in the resistant starch content, while a longer residence time may provide more opportunities for the association of the amylose chain.…”

An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review

“…It has been shown that some cooking methods, such as steaming, baking and autoclave cooking led to an increase in the amount of resistant starch in the food. On the other hand, other forms of cooking such as pressure cooking led to a decrease in the resistant starch content in the food, whereas methods such as frying, microwaving, boiling and extrusion cooking affect the starch in different ways depending on the starch source and the conditions present during processing (Elif and Zehra 2017). The techniques employed to process starch, such as temperature, extrusion and tempering have varying effects on the resistant starch present in a food, consequently having varied physiological effects in the body.…”

Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research

“…The RS degree of formation in food depends on the type of starch contained and adopted processing conditions, such as water content, pH, heating temperature and time, number of heating and cooling cycles, freezing, and drying. It is also influenced by the duration and storage conditions [17][18][19]. Moreover, Eroglu and Buyuktuncer [19] reported that cooking methods like steaming, baking, and autoclave cooking increased the amount of RS in food, whereas pressure cooking was found to decrease the amount of RS in food.…”

“…It is also influenced by the duration and storage conditions [17][18][19]. Moreover, Eroglu and Buyuktuncer [19] reported that cooking methods like steaming, baking, and autoclave cooking increased the amount of RS in food, whereas pressure cooking was found to decrease the amount of RS in food. Cooking methods, such as boiling, microwave heating, extrusion, and frying, have the potential to increase the amount of RS, depending on the source of starch and processing conditions.…”