Measurement of resistant starch in cooked cereal-based foods

Main Article Content

Marina Carcea
Simona Salvatorelli
Valeria Turfani

Keywords

cooked cereal-based foods., enzymatic method, resistant starch, starchy foods

Abstract

Resistant starch, which has been defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals, is considered beneficial for health due to its effects on the human bowel and on carbohydrates and lipids metabolism. Cereals are daily consumed by the Italian population as bread, pasta, breakfast cereals, gruels, etc. Cereal-based foods (50 samples) belonging to the above categories were analysed, both raw and after cooking, by the in vitro method of McCleary and Monaghan (standard AOAC 2002.02 and AACC 32-40 methods) in order to assess their resistant starch content. Cooked potatoes and banana (raw and cooked) were used as a comparison. The cooked foods and also the bread samples were cooled at the temperature compatible with their consumption, rapidly frozen and freeze dried in order to standardize the analytical protocol. Freeze drying of cooked foods was important in achieving repeatability of measurements. Within each category of food, different amounts of resistant starch were found depending mainly on the nature of the cereals used as raw material and on other added flours (i.e. legume flours). Within all cereal-based samples values in the range 0.1–3.4% d.m. were found.

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