ICAR Research Data Repository for Knowledge Management
Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/5/
FC-64-391-396-1999 |
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| Title |
Resistant starch from processed cereals: the influence of amylopectin and non-carbohydrate constituents in its formation
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| Creator |
Mangala, S. L.
Udaya Sankar, K. Tharanathan, R. N. |
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| Subject |
21 Cereals
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| Description |
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.
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| Date |
1999
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| Type |
Article
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/5/1/Food_Chemistry_64_%281999%29_391-396-UL.pdf
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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