title: Determination of resistant starch in selected grain-based foods.
abstract: Resistant starch was determined in 70 grain-based foods by modification of the method commonly used to measure total dietary fiber in North America. The modification involved solubilizing resistant starch in dimethyl sulfoxide. Total dietary fiber in these products ranged from 0.9 to 18.6%, with resistant starch representing 0 to 88% of the total fiber values. Many bread products and breakfast cereals contained over one-third of the total fiber as resistant starch.
authors.affiliation: American Institute of Baking, Manhattan, KS 66505-3999, USA.
authors.forename: J A
authors.initials: JA
authors.lastname: Gelroth
authors.forename: G S
authors.initials: GS
authors.lastname: Ranhotra
authors.forename: J A
authors.initials: JA
authors.lastname: Gelroth
authors.forename: G S
authors.initials: GS
authors.lastname: Ranhotra
mesh_terms: D004043:Dietary Fiber / Q000032:analysis; D004063:Digestion; D004121:Dimethyl Sulfoxide; D002523:Edible Grain / Q000737:chemistry*; D006801:Humans; D012995:Solubility; D013213:Starch / Q000032:analysis*
chemical_list: D004043:Dietary Fiber; D013213:Starch; D004121:Dimethyl Sulfoxide