کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553027 | 967675 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Rice and resistant starch: different content depending on chosen methodology
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Resistant starch (RS), which is not digested in the small intestine, induces health benefits, as dietary fiber does. Hence, the precise measurement of RS fraction may contribute to identification of functional foods. RS can be measured by using different methodologies. However, current methodologies present some differences, making it difficult to evaluate obtained results. Moreover, parboiling may increase RS levels of rice. Therefore, in the present study, RS fraction of white rice (WR) and parboiled rice (PR) obtained using the AOAC method 996.11 were compared to that obtained using the method by Siljeström and Asp. Results showed that RS values obtained using the AOAC method were similar for WR and PR (4.2±0.7% vs. 4.0±0.2%). However, RS values obtained using the method by Siljeström and Asp were lower for WR when compared to PR (1.5±0.9% vs. 3.8±1.5%). Since parboiling reduced digestible starch fraction (73.9±6.5% vs. 82.4±4.2% for WR), it is reasonable to assume an increase in RS fraction. Thus, RS values obtained using the method by Siljeström and Asp seem more consistent than those obtained using the AOAC method. However, the cause of such discrepancies between the methods deserves further investigation, considering especially the nutritional significance.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 4, June 2005, Pages 279-285
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 4, June 2005, Pages 279-285
نویسندگان
Melissa Walter, Leila Picolli da Silva, Cristiane Casagrande Denardin,