THE CONTENTS OF RESISTANT STARCH IN FOODS AND EFFECT OF VARIOUS PROCESSING FASHIONS
- VernacularTitle:食物中的抗性淀粉含量及烹调加工的影响
- Author:
Mai SHI
;
Hui LI
;
Hui LI
;
Guifa XU
- Publication Type:Journal Article
- Keywords:
food;
resistant starch;
total starch
- From:
Acta Nutrimenta Sinica
2004;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To determinate the resistant starch in different kinds of food so as to provide the data for guiding the diet for health. Method:The contents of resistant starch in 6 kinds of food samples were determined by a method that mimicked gastrointestinal conditions. Results:The contents of resistant starch in raw food were higher than cooked food, except beans. The content of resistant starch of raw potato and deepfrying potato was respectively the highest, 46.06?2.65 g/100g total starch and 29.11?1.52 g/100g total starch. Conclusion:The repeatability of the analysis method was good, and the contents of resistant starch in various kinds of food were different.
