• DOI:10.1080/09637480902970975
Corpus ID: 43099903

Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers

@article{Yadav2009StudiesOE,
  title={Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers},
  author={B. Yadav and Alka Sharma and R. B. Yadav},
  journal={International Journal of Food Sciences and Nutrition},
  year={2009},
  volume={60},
  pages={258 - 272}
}

B. Yadav, Alka Sharma, R. B. Yadav

Published 2009

Chemistry, Medicine

International Journal of Food Sciences and Nutrition

‘Resistant starch’ (RS) is defined as starch and starch degradation products that resist the action of amylolytic enzymes. The effect of multiple heating/cooling treatments on the RS content of legumes, cereals and tubers was studied. The mean RS contents of the freshly cooked legumes, cereals and tubers (4.18%, 1.86% and 1.51% dry matter basis, respectively) increased to 8.16%, 3.25% and 2.51%, respectively, after three heating/cooling cycles (P≤0.05) with a maximum increase of 114.8% in pea… CONTINUE READING

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