Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers

Int J Food Sci Nutr. 2009;60 Suppl 4:258-72. doi: 10.1080/09637480902970975.

Abstract

'Resistant starch' (RS) is defined as starch and starch degradation products that resist the action of amylolytic enzymes. The effect of multiple heating/cooling treatments on the RS content of legumes, cereals and tubers was studied. The mean RS contents of the freshly cooked legumes, cereals and tubers (4.18%, 1.86% and 1.51% dry matter basis, respectively) increased to 8.16%, 3.25% and 2.51%, respectively, after three heating/cooling cycles (P< or =0.05) with a maximum increase of 114.8% in pea and a minimum of 62.1% in sweet potato (P< or =0.05). Significant positive correlations were observed between the RS content and amylose (y=0.443x-5.993, r=0.829, P< or =0.05, n=9) as well as between the percentage increase in RS and insoluble dietary fiber content (y=2.149x-24.787, r=0.962, P< or =0.05, n=9). A differential scanning calorimeter study showed an increase in the T(0), T(p), T(c) and DeltaH values of the repeatedly autoclaved/cooled starches. The intact granular structure was also observed disappear, as studied using scanning electron microscopy.

Publication types

  • Comparative Study

MeSH terms

  • Algorithms
  • Amylose / analysis
  • Calorimetry, Differential Scanning
  • Cold Temperature*
  • Dietary Fiber / analysis
  • Edible Grain / chemistry*
  • Fabaceae / chemistry*
  • Food Handling / methods*
  • Hot Temperature*
  • Microscopy, Electron, Scanning
  • Oryza / chemistry
  • Particle Size
  • Plant Tubers / chemistry*
  • Solubility
  • Species Specificity
  • Starch / analysis*
  • Starch / metabolism
  • Starch / ultrastructure
  • Water / analysis

Substances

  • Dietary Fiber
  • Water
  • Starch
  • Amylose