Effect of food processing on the resistant starch content of cereals and cereal products - a review

被引：77
作者：
Alsaffar, Ayten Aylin [1 ]
机构：
[1] Yeditepe Univ, TR-34755 Istanbul, Turkey
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 46卷 / 03期
关键词：
Cereal processing; cooking; extrusion; food constituents; resistant starch; tempering; WAXY MAIZE STARCH; RAPIDLY AVAILABLE GLUCOSE; ALPHA-AMYLASE; NONSTARCH POLYSACCHARIDES; ENZYME SUSCEPTIBILITY; FUNCTIONAL-PROPERTIES; GRANULE STRUCTURE; NATIVE STARCHES; GLYCEMIC INDEX; FINE-STRUCTURE;
D O I：
10.1111/j.1365-2621.2010.02529.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
P>Depending on the conditions, processing of cereal grains may cause an increase or a decrease in the resistant starch (RS) content. This review discusses the impact of some of the processing techniques (cooking, tempering and extrusion) on the RS contents of cereals and cereal products. In addition to processing, the review briefly summarises the effects of lipids, dietary fibre and sugars, which may be present within the food matrix, on starch digestibility. The review also provides definitions for the four types of RS (RS type 1, 2, 3 and 4) and brief information about the beneficial effects of RS on human health.
引用
收藏
页码：455 / 462
页数：8
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