A Comparative Study on the Resistant Starch Content in Starches from Different Botanical Sources in Relation to their Physicochemical Properties
Abstract
Resistant starch (RS), a functional food ingredient and a third type of fiber that provides the benefits of both insoluble and soluble fibers, bags attention due to its unique functional and health attributes. The aim of this study was to investigate the resistant starch content in the starch isolated from different botanical sources such as cereals (maize, rice, oats, wheat, barley), legumes (lentil, mung bean), vegetable (raw banana), and roots & tubers (potato, cassava, sweet potato and arrowroot). The rapidly digestible (RDS), slowly digestible (SDS) and RS contents in the starch samples were determined and related with their physiochemical and functional properties. The study showed that the starch from different sources varied significantly in their chemical, physical and functional properties as well as in RS content. The highest RS content was observed for lentil starch (5.3%) and lowest for starch from oats (1.3%). In general, RS content was lower for starch extracted from roots and tubers compared to that from cereals and legumes. The RDS content of maize starch was the highest (95.2%) and that of barley starch was the lowest (69.5%), whereas the SDS showed a reverse trend. The RDS and RS contents showed a positive correlation with amylose content in the starch. The highest amylose content was possessed by lentil starch (28.5%) which also showed the highest RS content among all the selected starches.References
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