Nutritionally important carbohydrates in ready-to-eat processed foods

Auteur(s) :
Prasad NN., Muthappa SM., Puttaraj S., Urooj A.
Date :
Sep, 2003
Source(s) :
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. #40:5 p486-489
Adresse :
Reprints: PUTTARAJ S;CHRIST LODGE,13TH CROSS; MYSORE KARNATAKA 570014, INDIA. Research Institutions: Univ Mysore, Dept Studies Food Sci & Nutr, Mysore 570006, Karnataka, India. Def Food Res Lab, Dept Biochem & Nutr, Mysore 570011, Karnataka, India

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The pattern of starch (RS) and dietary fibre (DF) fractions was found to be different for each of the foods. Nutritionally important carbohydrates viz, – starch, rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and dietary fibre (DF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) fractions were determined in 12 ready-to-eat (RTE) foods. The products containing the highest rapidly available glucose (RAG) values were fruit ‘N’ fibre cereal (60%), corn flakes (46%) and flavoured chapathi (37%). All foods showed a starch digestion index (SDI) value above 30, the highest being 61 for sweet corn cream soup.

Source : Pubmed
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