Resistant starch in common starchy foods as an alternative to increase dietary fibre intake
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1964346
- author
- Sayago-Ayerdi, Sonia G. ; Tovar, Juscelino LU ; Blancas-Benitez, Francisco J. and Bello-Perez, Luis A.
- organization
- publishing date
- 2011
- type
- 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
- 2016-04-01 12:53:37
- date last changed
- 2022-01-27 08:12:34
@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}},
keywords = {{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}},
url = {{http://www.vup.sk/download.php?bulID=384}},
volume = {{50}},
year = {{2011}},
}