The effect of various cooking methods on resistant starch content of foods

EROGLU E. I., Buyuktuncer Z.

NUTRITION & FOOD SCIENCE, cilt.47, sa.4, ss.522-533, 2017 (ESCI) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 47 Sayı: 4
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1108/nfs-10-2016-0154
  • Dergi Adı: NUTRITION & FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Sayfa Sayıları: ss.522-533
  • Anahtar Kelimeler: Dietary intake, Resistant starch, Cooking methods, IN-VITRO DIGESTIBILITY, PHASEOLUS-VULGARIS L., PHYSICOCHEMICAL PROPERTIES, NONSTARCH POLYSACCHARIDES, PROCESSING METHODS, EXTRUSION-COOKING, BAKING, FIBER, RICE, TEMPERATURE
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Purpose - Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods.