Kavita, V. and Verghese, S. and Chitra, G.R. and Prakash, J. (1998) Effects of processing, storage time and temperature on the resistant starch of foods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 35 (4). pp. 299-304.
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Resistant starch (RS) content was estimated in fresh and stored gelatinized cereal and tuber flours, cooked foods, germinated legumes and fermented foods. RS contents of freshly gelatinized samples of corn, wheat, ragi, rice, sage and potato flours were 153-196 mg/100g dry sample, which increased on low temperature storage at 24 and 48 h and decreased on re-heating the samples. Cooked food samples of rice, unleavened bread, potato Bengalgram and greengram also showed increased RS formation on storage. There was no significant increase in RS content of stored decorticated legumes (Bengalgram, greengram and redgram), whereas horsegram and lentils showed lesser Rs on storage in comparison with fresh samples. On germination, RS content decreased by 22 and 46% in. Bengalgram and field beans after 72 h and by 51 and 70% in cowpea and greengram after 48 h, respectively. RS formation was also studied in two fermented products, namely Idli and dhokla. Idlis had higher contents of RS (117-134 mg/100 g dry wt) when compared with dhokla (48-77 mg/100g dry wt). Fermentation decreased the RS contents in all the products significantly (P<0.0001). The values were 13.7-13.8 mg/100g dry wt, in idlis and 4.6-22.6 mg/100g dry wt. in dhokla.
| Item Type: | Article |
|---|---|
| Subjects: | B Life Science > Food Science and Nutrition |
| Divisions: | Department of > Food Science and Nutrition |
| Depositing User: | Users 23 not found. |
| Date Deposited: | 07 Jun 2021 06:40 |
| Last Modified: | 07 Jun 2021 06:40 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/16707 |
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