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Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers

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Abstract

Resistant starch (RS) content was determined in the conventionally boiled (H1) and pressure-cooked (H2) cereals, legumes and tubers using enzymatic method. Both H1 and H2 legumes contained higher amount of RS as compared to cereals and tubers. H1 and H2 lentils showed highest RS content of 5.0 and 4.9% (dwb), respectively. Higher RS content in legumes can be attributed to the presence of intact tissue/cell structures enclosing starch granules and high level of amylose (26–33%) and high content of viscous soluble dietary fiber components. The decrease in RS content of H2 foods in comparison to H1 counterparts (maximum decrease of 15% in pea) might have occurred due to changes in cell wall integrity of H2 foods and this could result in increased accessibility of starch to amylolytic enzymes.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, 125 055, India

    B. S. Yadav & R. B. Yadav

  2. Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125 004, India

    A. Sharma

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  1. B. S. Yadav
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  2. A. Sharma
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  3. R. B. Yadav
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Correspondence to B. S. Yadav.

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Yadav, B.S., Sharma, A. & Yadav, R.B. Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers. J Food Sci Technol 47, 84–88 (2010). https://doi.org/10.1007/s13197-010-0020-6

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  • DOI: https://doi.org/10.1007/s13197-010-0020-6

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