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Effects of processing on starch availability In vitro and In vivo. II. Drum-drying of wheat flour

✍ Scribed by Björck, I.; Asp, N.-G.; Birkhed, D.; Eliasson, A.-C.; Sjöberg, L.-B.; Lundquist, I.


Book ID
120928085
Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
761 KB
Volume
2
Category
Article
ISSN
0733-5210

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The content of digestible starch (DS) and resistant starch (RS) in processed potatoes was assessed. In addition, the effect of domestic cooking on the in vitro digestibility of starch in this tuber, which may influence the glycaemic response, was studied. Resistant starch in raw potato is high, howe