title: Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers.
abstract: 'Resistant starch' (RS) is defined as starch and starch degradation products that resist the action of amylolytic enzymes. The effect of multiple heating/cooling treatments on the RS content of legumes, cereals and tubers was studied. The mean RS contents of the freshly cooked legumes, cereals and tubers (4.18%, 1.86% and 1.51% dry matter basis, respectively) increased to 8.16%, 3.25% and 2.51%, respectively, after three heating/cooling cycles (P< or =0.05) with a maximum increase of 114.8% in pea and a minimum of 62.1% in sweet potato (P< or =0.05). Significant positive correlations were observed between the RS content and amylose (y=0.443x-5.993, r=0.829, P< or =0.05, n=9) as well as between the percentage increase in RS and insoluble dietary fiber content (y=2.149x-24.787, r=0.962, P< or =0.05, n=9). A differential scanning calorimeter study showed an increase in the T(0), T(p), T(c) and DeltaH values of the repeatedly autoclaved/cooled starches. The intact granular structure was also observed disappear, as studied using scanning electron microscopy.
authors: Department of Food Science & Technology, Ch. Devi Lal University, Sirsa, Haryana, India. baljeet.y@rediffmail.com
authors: Baljeet S
authors: BS
authors: Yadav
authors: Alka
authors: A
authors: Sharma
authors: Ritika B
authors: RB
authors: Yadav
mesh_terms: D000465:Algorithms; D000688:Amylose / Q000032:analysis; D002152:Calorimetry, Differential Scanning; D003080:Cold Temperature; D004043:Dietary Fiber / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D007887:Fabaceae / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008855:Microscopy, Electron, Scanning; D012275:Oryza / Q000737:chemistry; D010316:Particle Size; D035281:Plant Tubers / Q000737:chemistry*; D012995:Solubility; D013045:Species Specificity; D013213:Starch / Q000032:analysis* / Q000378:metabolism / Q000648:ultrastructure; D014867:Water / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D014867:Water; D013213:Starch; D000688:Amylose