Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers

被引：46

作者：

Yadav, B. S. ^{[1
]}

Sharma, A. ^{[2
]}

Yadav, R. B. ^{[1
]}

机构：

[1] Chaudhary Devi Lal Univ, Dept Food Sci & Technol, Sirsa 125055, India

[2] Guru Jambheshwar Univ Sci & Technol, Dept Food Technol, Hisar 125004, Haryana, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2010年 / 47卷 / 01期

关键词：

Cereals; Legumes; Tubers; Resistant starch; Amylose content; Conventional boiling; Pressure-cooking; PROCESSING METHODS; DIETARY FIBER; DIGESTIBILITY; DIGESTION; INVITRO; RAW;

D O I：

10.1007/s13197-010-0020-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Resistant starch (RS) content was determined in the conventionally boiled (H(1)) and pressure-cooked (H(2)) cereals, legumes and tubers using enzymatic method. Both H(1) and H(2) legumes contained higher amount of RS as compared to cereals and tubers. H(1) and H(2) lentils showed highest RS content of 5.0 and 4.9% (dwb), respectively. Higher RS content in legumes can be attributed to the presence of intact tissue/cell structures enclosing starch granules and high level of amylose (26-33%) and high content of viscous soluble dietary fiber components. The decrease in RS content of H(2) foods in comparison to H(1) counterparts (maximum decrease of 15% in pea) might have occurred due to changes in cell wall integrity of H(2) foods and this could result in increased accessibility of starch to amylolytic enzymes.

引用

页码：84 / 88

页数：5

共 23 条

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