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Effect of process parameters on slowly digestible and resistant starch content in extrudates
extrusion cooking legumes starch digestibility distarch phosphate
2014/10/11
A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120–140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The...
Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content
starch modification in vitro fermentation starch gelanisation
2014/2/25
The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their prepara...
Effects of Preheated Treatments on Physicochemical Properties of Resistant Starch Type III from Pullulanase Hydrolysis of High Amylose Rice Starch
Resistant Starch Type High Amylose Rice Starch
2016/5/31
In this study, the effects of preheated treatments on physicochemical properties of resistant starch type III formation by pullulanase hydrolysis of High Amylose Rice Starch (HARS) were investigated. ...
Study of Resistant Starch (RS) Content in Peas during Maturation
peas total and resistant starch amylose dry matter optimal term of harvest
2014/3/10
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 53.6...