Resistant starch in wheat-based products: isolation and characterisation.

Tharanathan, M. and Tharanathan, R. N. (2001) Resistant starch in wheat-based products: isolation and characterisation. Journal of Cereal Science, 34 (1). 73-84 ; 36 ref..

PDF Journal of Cereal Science, Volume 34, Issue 1, July 2001, Pages 73-84.pdf - Published Version Restricted to Registered users only Download (358kB)

Abstract

Resistant starch was isolated from 3 traditional Indian bakery products (chapattis, phulka and poori) made from wheat flour and characterized. Resistant starch in samples was extracted and purified using perchloric acid digestion and size exclusion chromatography. The purified resistant starch was revealed as a low mol. wt. linear 1,4-linked alpha-D-glucan, derived from the highly retrograded amylose fraction of starch. Gluten levels, damaged starch content and severity of processing treatment all had a significant effect on levels of resistant starch in the products studied.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; STARCH-; CHAPATTIS-; PHULKA-; POORI-; RESISTANT-STARCH
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2012 04:39
Last Modified:	25 May 2012 04:39
URI:	http://ir.cftri.res.in/id/eprint/7641

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