Nutritionally important carbohydrates in ready-to-eat processed foods

被引：0
|
作者：
Muthappa, SM
Puttaraj, S
Prasad, NN
Urooj, A
机构：
[1] Univ Mysore, Dept Studies Food Sci & Nutr, Mysore 570006, Karnataka, India
[2] Def Food Res Lab, Dept Biochem & Nutr, Mysore 570011, Karnataka, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2003年 / 40卷 / 05期
关键词：
ready-to-eat foods; starch fractions; carbohydrates; processed foods; nutritional values; in vitro starch digestibility;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The pattern of starch (RS) and dietary fibre (DF) fractions was found to be different for each of the foods. Nutritionally important carbohydrates viz, - starch, rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and dietary fibre (DF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) fractions were determined in 12 ready-to-eat (RTE) foods. The products containing the highest rapidly available glucose (RAG) values were fruit 'N' fibre cereal (60%), corn flakes (46%) and flavoured chapathi (37%). All foods showed a starch digestion index (SDI) value above 30, the highest being 61 for sweet corn cream soup.
引用
收藏
页码：486 / 489
页数：4
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