Resistant starch in selected grain-based foods

Two concentrated RS preparations and 30 grain-based foods were analyzed for RS using a recently developed method that measures resistant starch (RS) d irectly. The two RS preparations contained 27.4% RS each, almost the same a mount as their total fiber content. In the 30 grain-based foods, RS values ranged between 0 (flou tortillas) and 1.8% (multigrain bread). These values represented 0 (flour tortillas) to 56% (cornflakes) of the total fiber val ues. Precise information on RS that is naturally occurring or added in food s carries both functional and nutritional significance.