Quantification of resistant starch in several starch sources treated thermally.

摘要: The purpose of the research was to determine effect heat-moisture treatment at different phases and temperatures on resistance starch (RS) level native starches samples several botanical sources evaluate thermal stability granules. Samples potato, cassava, wheat, corn were moisturized up 30% wet basis then treated in a convection oven 80, 100, 120°C during 40 60 minutes. RS determined gravimetrically by modification Method 991.43 AOAC for determination total dietary fibre. All submitted analysis range from 180°C 10°C/min. Overall, an increase observed, being sample minutes – one that presented highest content (4.2%). Other showed decrease gelatinization enthalpies with presence granular fusion, indicating internal re-arrangement, ...