Study of Resistant Starch (RS) Content in Peas during Maturation
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Total starch (TS), amylose and resistant starch (RS) were determined in the sets of smooth pea and wrinkled pea varieties in the years 2006-2008. Starch content of smooth peas varied in the range 53.61-57.23%. Average amylose content was 27.8%. Resistant starch content varied from 2.07% to 6.31%. Content of starch at wrinkled pea varied from 26.57% to 32.55%. Average amylose content was 76.82% of total starch. Content of total starch increases continually during seed development. The dependence of total starch on determined dry mass in harvested sample can be defined by equation γ = 1.2427 × -6.5611, by determination coefficient R2 = 0.8936 and highly significant correlation coefficient r = 0.945. Total starch content in dry seed reached final average value 29.56%. In garden pea, the level of maturity (by tenderometric measurement) and dry matter were determined. Resistant starch content of 11 garden pea cultivars was studied in three different terms of technological harvest.Keywords:
Resistant Starch
Resistant Starch
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Summary Resistant starch (RS) is that fraction of starch, which escapes enzymic hydrolysis in the small intestine and passes in the colon. Effect of storage time (12 and 24 h) and temperature (4 °C and 25 °C) was studied on RS content of the pressure‐cooked cereal and legume grains/seeds and their flours. RS content was observed to increase in the stored cereals and legumes, with more enhanced increase in the flour samples stored at refrigeration temperature for longer duration (41.4% in wheat flour and 85.4% in pea flour). Significant positive correlations were observed between RS content (4 °C, 24 h) and amylose ( y = 0.388 × –5.948, r = 0.840, P ≤ 0.05, n = 7) as well as between % increase in insoluble dietary fibre content (4 ° 0 C, 24 h) and amylose ( y = 2.257 × –27.724, r = 0.971, P ≤ 0.05, n = 7). Reduced in vitro starch digestibility of the cooked/stored samples (4 °C, 24 h) was observed when compared to freshly cooked samples.
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The objective of this study was to investigate the structural and physicochemical properties of starch from seven sweet potato cultivars (Shinyulmi, Sinjami, Hogammi, Jeonmi, Jinyulmi, Juhwangmi, and Pungwonmi). Jeonmi and Jinyulmi had amylose contents of 40.04% and 37.39%, respectively, whereas Juhwangmi and Pungwonmihad amylose contents of 30.95% and 32.37%, respectively. As a result of amylopectin polymerization, the seven cultivars were found to have high (>48%) contents of the degree of polymerization (DP) 13∼24 fraction, whereas the DP≥37 fraction content was <3.45%. The level of resistant starch was highest in Jeonmi (>30%) and lowest in Pungwonmi (<5%). The in vitro digestibility of Pungwonmi was greater than that of the other cultivars. Starch X-ray patterns did not differ among the cultivars. The results of this study provide useful information for the food industry regarding the application of sweet potato starches.
Degree of polymerization
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Ingredient
Resistant Starch
Rice flour
Digestion
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Resistant Starch
Digestion
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Samples from 29 starchy foods and 11 cultivars of banana were analyzed for their contents of resistant starch (RS), digestible starch and total starch, as well as the in vitro starch digestibility. The RS analysis was based on a-amylase and amyloglucosidase hydrolysis followed by colorimetric assay of the glucose released. The results showed that the main RS sources were found in the legume group (10.3 ± 1.2% to 22.9 ± 0.0%), glass noodle products (9.1 ± 0.8% to 11.3 ± 1.5%) and bananas (52.2 ± 4.1% to 61.4 ± 2.3%). For the rice group, the effect of processing methods on the retrograded RS formation was investigated. Khanomjean produced with fermentation had a higher RS content (8.5 ± 1.1%) than that of the cooked white rice of the high-amylose cultivar. With the rice snacks, the process for puffing kaotung and kaokreupvor by frying and roasting produced a higher RS content (2.6 ± 0.0% and 2.9 ± 0.3%, respectively) than in the raw samples. Among the rice noodles, vermicelli contained a higher RS content than the others. Moreover, a gelatinization effect on the RS contents was clearly evident, with the gelatinized cassava starch (2.2 ± 0.0%) having a lower RS content than the commercial starch (44.6 ± 0.3%), whereas the commercial RS content was high (58.5%). Finally, the test on in vitro starch digestibility showed that the legume samples, particularly with red beans, had the lowest rate of starch digestibility compared to the other samples.
Resistant Starch
Roasting
Alpha-amylase
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Potato starch
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No pulse-based resistant starch (RS) is available commercially although their high amylose content makes them a potentially suitable starch source for making RS. Therefore, to investigate their suitability for the production of RS, starch was isolated from pinto, black, great northern, and lima beans, and characterized to determine proximate composition and pasting properties. Amylose content of bean starches ranged from 30.37 to 33.25% and corn starch 24.20%. Pasting properties of bean starches were generally higher than corn starch. However, corn starch displayed a higher stability. Corn starch also produced a high setback and final viscosity was relative to its amylose content. Bean and corn starches were used to produce retrograded RS (RS3). Resistant starch 3 preparation included a heat–cold method, α-amylase method, and pullulanase method. Resistant starch 3 produced ranged from 14.86 to 29.67%. Heat–cold method produced a significantly lower percentage RS3 compared to the other two methods. There were no significant differences between the α-amylase and pullulanase methods. Practical applications The α-amylase method, a rarely used method for making resistant starch (RS), can produce the same yields of RS3 as the more commonly used pullulanase method. Therefore, food ingredient manufacturers are provided with an alternative effective process to produce RS3 from bean starches in cases where pullulanase is unavailable or otherwise inaccessible.
Pullulanase
Resistant Starch
Maize starch
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Retrogradation (starch)
Potato starch
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