Starch Characteristics Influencing Resistant Starch Content of Cooked Buckwheat Groats
作者： Lu Lu , Byung-Kee Baik
DOI: 10.1094/CCHEM-04-14-0062-R
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摘要: ABSTRACT Cooked buckwheat groats are suggested to contain a greater amount of resistant starch (RS) than cereal grains. High RS content, in addition dietary fibers present groats, contributes the low-calorie, high-fiber food status buckwheat. Six genotypes exhibiting high, medium, and low content cooked were selected, starches isolated determine their functional properties explore possible cause high groats. Apparent actual amylose contents 27.4 31.6–34.5% 27.4–28.6 32.5–33.7% 21.4–25.6 24.5–32.0% genotypes, respectively. Genotypes exhibited leaching based on total during cooking mainly because higher former latter. relatively amylose-lipid complexes, as determined with differential scanning cal...
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