title: Resistant starch content of Indian foods.
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.
authors.affiliation: Department of Nutrition and Food Safety, Central Food Technological Research Institute, Mysore, India.
authors.forename: K
authors.initials: K
authors.lastname: Platel
authors.forename: K S
authors.initials: KS
authors.lastname: Shurpalekar
mesh_terms: D002523:Edible Grain / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry; D005504:Food Analysis; D007194:India; D010946:Plants, Medicinal; D013213:Starch / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry
chemical_list: D013213:Starch