RESISTANT STARCH DETERMINATION ADAPTED TO PRODUCTS CONTAINING HIGH-LEVEL OF RESISTANT STARCH

Among various methods for the determination of resistant starch (RS) i n foodstuffs, the method described by CHAMP (1992) is one of the easie st to carry out. The present study showed that this method underestima tes RS in highly resistant products such as raw potato starch. Several adaptations, i. e. the suppression of the drying step of the residue of hydrolysis, the increase in the starch dispersion in the residue (g elatinization plus dispersion in 2M KOH) and the increase in the amylo glucosidase activity far final hydrolysis of starch into glucose, impr oved starch measurement in the hydrolysis residue. Therefore, this mod ified method allowed the determination of RS in an accurate way and wi th a sound repeatability, whatever the extent of resistance of starch in food.