Nutritionally important carbohydrates in ready-to-eat processed foods

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.