ANALYSIS OF RESISTANT STARCH - A METHOD FOR FOODS AND FOOD-PRODUCTS

A method for resistant starch (RS) determination in food and food prod ucts is proposed. The main features are: removal of protein; removal o f digestible starch; solubilization and enzymatic hydrolysis of RS; an d quantification of RS as glucose released. Stomach and intestine phys iological conditions (pH, transit time) were approximately simulated. All operations were performed in a 50 ml centrifuge tube. Reference ma terials and food products were analysed by three laboratories. Statist ical analysis included repeatability and reproducibility. This procedu re is quite satisfactory for starchy foods containing appreciable quan tities of RS and it may be useful for nutritional labelling of foodstu ffs. For samples containing less than or equal to 1% RS, differences a re not significant and they can be considered as foods with a negligib le RS content. Copyright (C) 1996 Elsevier Science Ltd