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Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation

Mangala, S. L. and Udaya Sankar, K. and Tharanathan, R. N. (1999) Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation. Food Chemistry, 64. pp. 391-396. ISSN 0308-8146

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Abstract

The e�ect of removal of protein and lipids on the resistant starch (RS) content of processed rice and ragi has been studied. The percent recovery of RS increased signficantly (over 2±3-fold) after defatting and autoclaving. However, deproteinization did not show any major difference. Prolonged storage of gelatinized starch suspensions showed considerably more undigested mass even after extended α-amylolysis, probably due to the involvement of long unbranched chains of amylopectin in the formation of RS.Thermal characteristics of these processed flours/starches showed variable enthalpy values. X-ray diffraction data revealed both B-and V-type diffraction patterns for the isolated RS.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2005
Last Modified: 30 May 2012 11:01
URI: http://ir.cftri.com/id/eprint/5

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