Linked Life Data

1609748

Source:http://linkedlifedata.com/resource/pubmed/id/1609748

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1992-7-23
pubmed:abstractText
We developed an in vitro assay system that mimics the physiological conditions for starch digestion. In this system all undigested starch was termed resistant starch (RS). The richest sources of RS were firm bananas and roasted chickpeas. Different food-processing techniques produced different amounts of RS. RS in uncooked oats (0.161 g/g dry wt) and firm bananas (0.247 g/g dry wt) was reduced by cooking to 0.028 and 0.032 g/g dry wt, respectively. Cooling boiled potato overnight at 4 degrees C produced a 2.8-fold increase in the amounts of RS. Whole rice contained more RS than did ground rice whereas grinding did not affect amounts of RS in roasted chickpeas. Amounts of RS in food decreased with increased chewing, indicating that chewing can also affect the amount of starch escaping digestion. This assay may be useful in predicting which foods and processing techniques result in high amounts of starch escaping digestion in the small intestine.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
AIM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
0002-9165
pubmed:author
pubmed:issnType
Print
pubmed:volume
56
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
123-7
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1992
pubmed:articleTitle
Measurement of resistant starch: factors affecting the amount of starch escaping digestion in vitro.
pubmed:affiliation
Department of Human Nutrition, Deakin University, Geelong, Australia.
pubmed:publicationType
Journal Article, In Vitro, Research Support, Non-U.S. Gov't