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Recovery of Resistant Starch by a Classical and a New Assay for Dietary Fiber
Author(s) -
Maningat Clodualdo C.,
Seib Paul A.,
Bassi Sukh D.
Publication year - 2013
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-05-13-0092-vo
Subject(s) - starch , chemistry , resistant starch , dietary fiber , food science , fiber , enzyme , biochemistry , in vitro , fraction (chemistry) , chromatography , organic chemistry
In vitro assays of dietary fiber, which include enzymatic removal of starch and protein from a sample, give variable recovery of the resistant starch fraction, depending on the class of resistant starch and its resilience to different amylolytic conditions. This paper summarizes our views and opinions on the classical and the new assay for dietary fiber.