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

EROGLU E. I., Buyuktuncer Z.

NUTRITION & FOOD SCIENCE, vol.47, no.4, pp.522-533, 2017 (ESCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 47 Issue: 4
  • Publication Date: 2017
  • Doi Number: 10.1108/nfs-10-2016-0154
  • Journal Name: NUTRITION & FOOD SCIENCE
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus
  • Page Numbers: pp.522-533
  • Keywords: 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 University Affiliated: Yes

Abstract

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.