Resistant starch in rice and rice products
1995
Acedo, E.F. | Juliano, B.O. (International Rice Research Inst., P.O. Box 933, Manila (Philippines))
Starch, a carbohydrate, is one of the main sources of energy in the human diet because it is completely digested into glucose. Recently, however, some amount of starch was found to escape digestion in the small intestine and was called "Resistant Starch". Resistant starch is later fermented by microflora in the large intestine. Hence, its energy is not completely released immediately after digestion. This study evaluates the relationship of resistant starch analyzed in vitro with in vivo resistant starch, glycemic index, and some physicochemical properties. The correlation between in vitro and in vivo resistant starch was highly significant (r = 0.88** ). Moreover, percent "resistant" energy derived from colonic fermentation in the rat hind gut was proportional with in vitro (r = 0.80* ) and in vivo (r = 0.67* ) resistant starch. Glycemic index, however, had a negative correlation with resistant starch (r = 0.75** ). These results show that resistant starch behaves like soluble dietary fiber. Three physicochemical properties had significant correlation with in vitro resistant starch - apparent amylose (r = 0.85* ), cooked hardness (r = 0.74* ) and amylograph breakdown (r = -0.72* ). There was a direct relationship between resistant starch and amylose content of different varieties. These results give further proof to the observation that resistant starch is mainly retrograded amylose
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Эту запись предоставил University of the Philippines at Los Baños