Classification and measurement of nutritionally important starch fractions

Englyst, H.N. and Kingman, S.M. and Cummings, J.H. (1992) Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46 (Sup2). S33-S50.

[img] PDF - Published Version
Restricted to ICRISAT researchers only


For nutritional purposes, starch in food may be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant startch (RS). RS may be further divided into three catagories according to the reason for resistance to digestion. A method is reported for the measurement of total starch, RDS, SDS, RS and three RS fractions in starchy foods, using controlled enxymic hydrolysis with pancreatin and amyloglucosidase.

Item Type: Article
Uncontrolled Keywords: Starch, Starchy Foods
Author Affiliation: MRC Dunn Clinical Nutrition Centre, 100 Tennis Court road, Cambridge CB21QL, UK
Subjects: Postharvest Management > Food Technology
Depositing User: Mr Siva Shankar
Date Deposited: 15 Nov 2012 03:45
Last Modified: 15 Nov 2012 03:45

Actions (login required)

View Item View Item