Effect of food processing treatments on generation of resistant starch

被引：46

作者：

Parchure, AA ^{[1
]}

Kulkarni, PR ^{[1
]}

机构：

[1] UNIV MUMBAI,DEPT CHEM TECHNOL,FOOD & FERMENTAT TECHNOL DIV,MUMBAI 400019,INDIA

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 1997年 / 48卷 / 04期

关键词：

D O I：

10.3109/09637489709028570

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：257 / 260

页数：4

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