| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542675 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Three potato varieties were treated with CIPC (35 ppm) or γ-irradiated (0.1 kGy). ⺠γ-Irradiation (0.1 kGy) of tubers caused slight degradation of starch. ⺠Sprout inhibition and storage had no effect on cooked starch in vitro digestibility. ⺠Cooling cooked starch significantly increased its resistant starch content (RS). ⺠Increased amount of RS by cooling cooked starch was not fully reversed by reheating.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhan-Hui Lu, Elizabeth Donner, Rickey Y. Yada, Qiang Liu,