Effect of food processing treatments on generation of resistant starch
A. A. Parchure, P. R. Kulkarni
International Journal of Food Sciences and Nutrition
Abstract
The resistant starch (RS) contents of rice and waxy amaranth starch subjected to processing treatments like cooking by boiling, pressure cooking, roasting, extrusion cooking, frying and drum drying have been reported. Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cooking resulted in increase in RS content whereas all other processing treatments resulted in a decrease in RS contents.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
resistant starch (RS) content increases after cooking by boiling and pressure cooking
“Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cooking resulted in increase in RS content”
resistant starch (RS) content decreases after roasting, extrusion cooking, frying, and drum drying
“whereas all other processing treatments resulted in a decrease in RS contents”