AN APPROACH TO THE INFLUENCE OF NUTRIENTS AND OTHER FOOD CONSTITUENTSON RESISTANT STARCH FORMATION

The influence of nutrients and other food constituents, such as dietar y fibre components, catechin and phytic acid, on resistant starch (RS) formation was systematically investigated. This investigation was car ried out under standardized gelatinization conditions by using a high pressure autoclave (HPA). Except for insoluble dietary fibre constitue nts (cellulose and lignin), all the tested food ingredients reduced th e formation of RS. Calcium ions, potassium ions and catechin showed th e highest reduction of RS formation, while the nutrients studied (albu min, olive oil and sucrose) as well as phytic acid affected it to a le sser extent. These results were not significantly changed by varying a mounts of the studied dietary components. (C) 1997 Elsevier Science Lt d.