Determination of resistant starch in foods and food products: interlaboratory studies

Article Abstract:

Methods of determining resistant starch (RS) in various foods were evaluated through a collaborative interlaboratory study. The methods of Berry and Bjorck et al were used to determine samples of RS and other methods were used to determine total starch. It was shown that Berry's method used in all samples produced higher RS values except for RS in unmilled bean flakes. On the other hand there was failure to detect RS with Bjorck's method because of the preheating process involved with potato starch.

Food, Composition

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Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure

Article Abstract:

Research designed to modify starch bioavailability to produce a palatable bread prompting low postprandial metabolic responses indicates that it is possible to produce bread with a low glycaemic index. Such bread is similar in texture to white wheat bread, but is more dense. Bread enriched in high amylose maize starch could be a valuable source of resistant starch for use in diets designed to ensure good health or indicated for cancer prevention.

Health aspects, Bread

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Banana starch breakdown in the human small intestine studied by electron microscopy

Article Abstract:

Electron microscopic studies of the digestion of banana starch granules in the small intestine of humans reveal encapsulation and resistance of the granules to be the cause for the low digestibility of banana starch. Irregular shape of the granules is also responsible for the resistance of banana starch to amylase hydrolysis.

Physiological aspects, Digestion, Intestine, Small, Small intestine

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