EFFECT OF FOOD-PROCESSING TREATMENTS ON GENERATION OF RESISTANT STARCH

Authors
PARCHURE AA KULKARNI PR
Citation
Aa. Parchure et Pr. Kulkarni, EFFECT OF FOOD-PROCESSING TREATMENTS ON GENERATION OF RESISTANT STARCH, International journal of food sciences and nutrition, 48(4), 1997, pp. 257-260
Citations number
17
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics
Journal title
International journal of food sciences and nutrition → ACNP
ISSN journal
09637486
Volume
48
Issue
4
Year of publication
1997
Pages
257 - 260
Database
ISI
SICI code
0963-7486(1997)48:4<257:EOFTOG>2.0.ZU;2-9
Abstract
The resistant starch (RS) contents of rice and waxy amaranth starch su bjected to processing treatments like cooking by boiling, pressure coo king, roasting, extrusion cooking, frying and drum drying have been re ported. Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cookin g resulted in increase in RS content whereas all other processing trea tments resulted in a decrease in RS contents.