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Resistant starch in common starchy foods as an alternative to increase dietary fibre intake

Sayago-Ayerdi, Sonia G.; Tovar, Juscelino LU ; Blancas-Benitez, Francisco J. and Bello-Perez, Luis A. (2011) In Journal of Food and Nutrition Research 50(1). p.1-12
Abstract
Nutritional classification of dietary saccharides considers as indigestible saccharides those that are incompletely or not absorbed in small intestine. Resistant starch (RS) as a part of dietary fibre (DF) is a type of indigestible saccharide. The addition of natural RS from some fruits, legumes or cereals to commonly eaten starchy foods is a good alternative to increase the DF intake representing, at the same time, new uses for uncommon sources of DF. This review deals with RS contents of commonly consumed starchy foods and shows their potential health-beneficial properties in situations where glucose tolerance is impaired, such as diabetes mellitus or obesity. For example, the current daily intake (193 g per day, fresh basis) of... (More)
Nutritional classification of dietary saccharides considers as indigestible saccharides those that are incompletely or not absorbed in small intestine. Resistant starch (RS) as a part of dietary fibre (DF) is a type of indigestible saccharide. The addition of natural RS from some fruits, legumes or cereals to commonly eaten starchy foods is a good alternative to increase the DF intake representing, at the same time, new uses for uncommon sources of DF. This review deals with RS contents of commonly consumed starchy foods and shows their potential health-beneficial properties in situations where glucose tolerance is impaired, such as diabetes mellitus or obesity. For example, the current daily intake (193 g per day, fresh basis) of maize-tortilla in Mexico represents 1.8g RS. However, tortilla prepared by blending maize with flaxseed (20%) exhibits a notably higher RS content (8.5 g per day). These staple foods added with natural RS sources show low or moderate in vitro starch hydrolysis rates and predicted glycaemic indices. Current nutritional and technological trends include the development of new formulas for traditionally consumed products. The combination of starchy foods with high RS content and/or the addition of natural RS sources to common food products could help to reach this objective. (Less)
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author
organization
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Contribution to journal
publication status
published
subject
keywords
resistant starch, starchy foods, glycaemic index, dietary fibre, maize, banana, legumes
in
Journal of Food and Nutrition Research
volume
50
issue
1
pages
1 - 12
publisher
VUP Food Research Institute
external identifiers
  • wos:000290007700001
  • scopus:79952674664
ISSN
1336-8672
language
English
LU publication?
yes
id
769e60c9-a0f6-41a9-ba6c-a13e3a358eb6 (old id 1964346)
alternative location
http://www.vup.sk/download.php?bulID=384
date added to LUP
2011-05-23 15:32:15
date last changed
2017-01-01 05:21:00
@article{769e60c9-a0f6-41a9-ba6c-a13e3a358eb6,
  abstract     = {Nutritional classification of dietary saccharides considers as indigestible saccharides those that are incompletely or not absorbed in small intestine. Resistant starch (RS) as a part of dietary fibre (DF) is a type of indigestible saccharide. The addition of natural RS from some fruits, legumes or cereals to commonly eaten starchy foods is a good alternative to increase the DF intake representing, at the same time, new uses for uncommon sources of DF. This review deals with RS contents of commonly consumed starchy foods and shows their potential health-beneficial properties in situations where glucose tolerance is impaired, such as diabetes mellitus or obesity. For example, the current daily intake (193 g per day, fresh basis) of maize-tortilla in Mexico represents 1.8g RS. However, tortilla prepared by blending maize with flaxseed (20%) exhibits a notably higher RS content (8.5 g per day). These staple foods added with natural RS sources show low or moderate in vitro starch hydrolysis rates and predicted glycaemic indices. Current nutritional and technological trends include the development of new formulas for traditionally consumed products. The combination of starchy foods with high RS content and/or the addition of natural RS sources to common food products could help to reach this objective.},
  author       = {Sayago-Ayerdi, Sonia G. and Tovar, Juscelino and Blancas-Benitez, Francisco J. and Bello-Perez, Luis A.},
  issn         = {1336-8672},
  keyword      = {resistant starch,starchy foods,glycaemic index,dietary fibre,maize,banana,legumes},
  language     = {eng},
  number       = {1},
  pages        = {1--12},
  publisher    = {VUP Food Research Institute},
  series       = {Journal of Food and Nutrition Research},
  title        = {Resistant starch in common starchy foods as an alternative to increase dietary fibre intake},
  volume       = {50},
  year         = {2011},
}