The Effect of Heat Treatments on In Vitro Starch Digestibility and Resistant Starch of Selected Cereals
2004
Lee, Y.T. (Kyungwon University, Seongnam, Republic of Korea), E-mail: [email protected] | Chang, H.G. (Kyungwon University, Seongnam, Republic of Korea)
The effect of heat treatments on in vitro starch digestibility of rice, barley, and foxtail millet with different levels of amylose were studied. The effect of heat processes on the amount of resistant starch (RS) content was also analyzed. Cereal samples were tested either raw, boiled, or steamed/roasted. Amylose content varied from 30.2-39.0% in normal cereals to 5.2-6.7% in low amylose cereals. Cereal samples showed different resistances to starch hydrolysis.
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