INFLUENCE OF BOTANICAL SOURCE AND PROCESSING ON FORMATION OF RESISTANT STARCH TYPE-III

Influence of botanical source and gelatinization procedure (autoclavin g or boiling) on resistant starch (RS) formation was investigated in s tarches from wheat, corn, rice, and potato. RS yields did not vary wit hin the same sample but differed among samples with different starch b otanical sources. Differences also existed in RS contents in native an d retrograded starches. Slight or minor variations in RS values were f ound after both gelatinization procedures, although no clear pattern w as found in the behavior of samples based on gelatinization procedure. The degree of polymerization (DP) of retrograded samples was assigned using high-performance anion exchange chromatography with pulsed ampe rometric detector (average DP 50-60), with no differences between auto claved and boiled samples.