Effects of baking, pasta production, and extrusion cooking on formation of resistant starch

Article Abstract:

A study was done on the effects of baking, pasta production and extrusion cooking on formation of resistant starch (RS). It was shown that during baking, RS is produced from recrystallized amylose which resulted from the removal of degradable starch structures by enzymatic treatment. On the other hand, it was observed that pasta processing enhances the formation of RS while extrusion cooking of wheat flour under severe conditions did not result to its production. However, the addition of glycerol monomyristin facilitated RS formation during the butanol/water extraction of wheat flour.

Production processes

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Effects of a diet with resistant starch in the rat

Article Abstract:

The effect of a diet with large amounts of resistant starch (RS) was compared to the effect of a low RS diet in meal-fed Wistar rats. The large amount of RS which compose 23% of the total amount of starch was prepared from gelatinized amylose-rich maize starch. Gelatinized starch containing one to two percent of RS was prepared from common maize starch. The starch preparations were given to two groups of rats and results show that RS exerts effects in the rat comparable to effects induced by soluble, fermentable types of dietary fiber.

Physiological aspects, Food and nutrition, Rats

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Energy value of resistant starch

Article Abstract:

A study was done to determine the energy value of resistant starch (RS) using a model which considers the extent of RS fermentation in the large bowel, fermentation stoichiometry and acetogenesis. It was shown that in order to predict the energy value of RS, the fermentability of the different RS forms and major fermentation end-products must be considered. Furthermore, simple models can be useful in determining factors in the system that need further study.

Research

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