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Resistant starch content of Indian foods.

Platel, K. and Shurpalekar, K. S. (1994) Resistant starch content of Indian foods. Plant Foods for Human Nutrition, 45 (1). pp. 91-5. ISSN 0921-9668

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Abstract

Resistant starch (RS) was determined in a few selected cereals, legumes and vegetables after processing. Higher RS contents were observed in foods subjected to dry heat treatment compared to wet processed ones. Among the foods studied, sorghum, green gram dhal, and green plantain showed relatively higher RS content. Based on the RS content thus determined in individual foods and the known composition of the Indian diet, RS content of Indian diets were computed.

Item Type: Article
Uncontrolled Keywords: Resistant starch, Processed foods, Dietary fibre, Indian diets
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2018 08:12
Last Modified: 21 Mar 2018 08:12
URI: http://ir.cftri.com/id/eprint/2280

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