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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