Resistant starch content of Indian foods.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/2280/
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| Title |
Resistant starch content of Indian foods.
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| Creator |
Platel, K.
Shurpalekar, K. S. |
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| Subject |
18 Processed foods
01 Dietary Fiber |
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| Description |
Resistant starch (RS) was determined in a few selected cereals, legumes and vegetables after processing. Higher RS contents were observed in foods subjected to dry heat treatment compared to wet processed ones. Among the foods studied, sorghum, green gram dhal, and green plantain showed relatively higher RS content. Based on the RS content thus determined in individual foods and the known composition of the Indian diet, RS content of Indian diets were computed.
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| Date |
1994
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2280/1/Plant%20Foods%20for%20Human%20Nutrition%2045%2091-95%2C%201994.pdf
Platel, K. and Shurpalekar, K. S. (1994) Resistant starch content of Indian foods. Plant Foods for Human Nutrition, 45 (1). pp. 91-5. ISSN 0921-9668 |
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