Effect of storage on resistant starch and amylose content of cereal–pulse based ready-to-eat commercial products

Mohana Kumari and Asna Urooj and Narayan Prasad, N. (2007) Effect of storage on resistant starch and amylose content of cereal–pulse based ready-to-eat commercial products. Food Chemistry, 102 (4). 1425 - 1430. ISSN 0308-8146

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Official URL: https://doi.org/10.1016/j.foodchem.2006.10.022


A wide range of ready-to-eat (RTE) foods, with varied shelf life are commercially available to meet the increasing demand for convenience foods, both by the Armed Forces and the public at large. The study evaluated the effect of storage on the resistant starch (RS) and amylose content of selected ready-to-eat (RTE) cereal–pulse based processed foods viz., pongal, khara bhath, dal fry, bisibele bhath, rajmah and kesari bhath, developed by Defence Food Research Laboratory, Mysore. RS was quantified directly in the residues obtained after removing digested starch in simulated physiological conditions. Nutrient composition and carbohydrate profile of the foods were also analyzed. The carbohydrate profile indicated low amounts of sugars, except in case of kesari bhath. The total starch content ranged from 14.5 to 24g while amylose ranged from 1.2 to 7.2g, respectively. The total and resistant starch in the RTE foods varied depending on the ingredients used and type of processing. Foods containing higher amylose content were found to have maximum increases in RS content after storage. Storage at ambient conditions resulted in significant increases (p<0.05) in RS and TS content of RTE foods. The findings reveal that the RTE foods studied hitherto contained appreciable quantities of RS, which further increased on storage.

Item Type: Article
Uncontrolled Keywords: Processed foods, Resistant starch, Amylose, Storage
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: C Swapna Library Assistant
Date Deposited: 23 Sep 2019 06:31
Last Modified: 23 Sep 2019 06:31
URI: http://eprints.uni-mysore.ac.in/id/eprint/8362

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