Enzyme resistant starch fractions and dietary fibre

1987 ◽  
Vol 22 (sup129) ◽  
pp. 29-32 ◽  
Author(s):  
Nils-Georg Asp ◽  
Inger Björck ◽  
Jörgen Holm ◽  
Margareta Nyman ◽  
Onica Siueström
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre

Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads

2018 ◽  
Vol 79 ◽  
pp. 449-455 ◽  
Author(s):  
Susanne Djurle ◽  
Annica A.M. Andersson ◽  
Roger Andersson
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre

Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

2006 ◽  
Vol 94 (3) ◽  
pp. 327-330 ◽  
Author(s):  
Giovana Ermetice de Almeida Costa ◽  
Keila da Silva Queiroz-Monici ◽  
Soely Maria Pissini Machado Reis ◽  
Admar Costa de Oliveira
Keyword(s):  
Chemical Composition ◽  
Common Bean ◽  
Resistant Starch ◽  
Dietary Fibre

scholarly journals Engagement with dietary fibre and receptiveness to resistant starch in Australia

2010 ◽  
Vol 13 (11) ◽  
pp. 1915-1922 ◽  
Author(s):  
Philip Mohr ◽  
Sinéad Quinn ◽  
Matthew Morell ◽  
David Topping
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre ◽  
Process Model ◽  
Health Benefits ◽  
Adoption Process ◽  
Cross Sectional ◽  
Delivery Options ◽  
Cross Sectional Design ◽  
Serious Disease ◽  
High Level

AbstractObjectiveTo investigate community engagement with the health benefits of dietary fibre (DF) and its potential as a framework for the promotion of increased consumption of resistant starch (RS).SettingA nationwide postal Food and Health Survey conducted in Australia by CSIRO Human Nutrition.SubjectsAdults aged 18 years and above, selected at random from the Australian Electoral Roll (n 849).DesignA cross-sectional design was employed to analyse ratings of (i) the importance of various RS health and functional claims and (ii) receptiveness to different foods as RS delivery vehicles, according to the respondents’ level of fibre engagement as classified under the Precaution Adoption Process Model (PAPM) of Health Behaviour.ResultsThere was a high level of recognition (89·5 %) of DF as being important for health. Significant gender differences were found for ratings of RS attributes and RS delivery options. Women were both more fibre-engaged than men and more receptive than men to RS and its potential benefits. Ratings of the acceptability of several foods as means of delivering RS revealed a general preference for healthy staples over indulgences, with the margin between acceptability of staples and indulgences increasing markedly with increased fibre engagement.ConclusionsApplication of the PAPM to awareness of DF reveals a ready-made target group for health messages about RS and pockets of differential potential receptiveness. The findings support the promotion of RS as providing health benefits of DF with the added reduction of risk of serious disease, its delivery through healthy staples and the targeting of messages at both fibre-engaged individuals and women in general.

scholarly journals Assessment of breadfruit (Artocarpus altilis, (parkinson) fosberg) cultivars for resistant starch, dietary fibre and energy density

2019 ◽  
Vol 19 (04) ◽  
pp. 15060-15076 ◽  
Author(s):  
Oral O Daley ◽  
◽  
LB Roberts-Nkrumah ◽  
AT Alleyne ◽  
I Francis-Granderson ◽  
...  
Keyword(s):  
Energy Density ◽  
Resistant Starch ◽  
Dietary Fibre ◽  
Artocarpus Altilis

scholarly journals The nutritional and functional properties of noodles prepared from sorghum, mung bean and sago flours

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 65-69
Author(s):  
M.N. Azkia ◽  
S.B. Wahjuningsih ◽  
C.H. Wibowo
Keyword(s):  
Resistant Starch ◽  
Mung Bean ◽  
Dietary Fibre ◽  
Starch Content ◽  
Sago Starch ◽  
Local Resources ◽  
Sorghum Flour ◽  
Soluble Dietary Fibre ◽  
New Type ◽  
Insoluble Dietary Fibre

Noodles are popular carbohydrate-rich food products generally made from wheat flour. This study developed a new type of noodle out of local resources namely sorghum flour, mung bean, and sago starch with the following formula variations: F1 (20:30:50), F2 (30:30:40), F3 (40:30: 30), F4 (50:30:20) and F5 (60:30:10). The nutritional and functional property of each formula then analysed. All formulas fulfilled the daily dietary intake recommendations, which contain approximately 9.64-11.83% protein, 0.17-0.33% fat, 86.76-88.74% carbohydrate, with total calories of 397-399 kcal/100 g. F1 has the highest dietary fibre content (13.16%), with 4.2% soluble dietary fibre (SDF) and 9.48% insoluble dietary fibre (IDF). The resistant starch content of all formulas was relatively high, between 16.35-21.57%. Based on the results of this study, sorghum flour, mung bean and sago starch flour-based noodles can be a good source of daily nutrition which also include functional compounds such as dietary fibre and resistant starch.

scholarly journals Restoration of the integrity of rat caeco-colonic mucosa by resistant starch, but not by fructo-oligosaccharides, in dextran sulfate sodium-induced experimental colitis

2003 ◽  
Vol 90 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Noëlle M. Moreau ◽  
Lucile J. Martin ◽  
Claire S. Toquet ◽  
Christian L. Laboisse ◽  
Patrick G. Nguyen ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre ◽  
Dextran Sulfate ◽  
Dextran Sulfate Sodium ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Sprague Dawley ◽  
Water Control ◽  
Promising Alternative ◽  
Long Term Treatment

Butyrate is recognised as efficient in healing colonic inflammation, but cannot be used as a long-term treatment. Dietary fibre that produces a high-butyrate level when fermented represents a promising alternative. We hypothesised that different types of dietary fibre do not have the same efficiency of healing and that this could be correlated to their fermentation characteristics. We compared short-chain fructo-oligosaccharides (FOS) and type 3 resistant starch (RS) in a previously described dextran sulfate sodium (DSS)-induced colitis model. Seventy-two Sprague–Dawley rats received water (control rats) or DSS (50g DSS/l for 7d then 30g DSS/l for 7 (day 7) or 14 (day 14) d). The rats were fed a basal diet (BD), or a FOS or RS diet creating six groups: BD-control, BD-DSS, FOS-control, FOS-DSS, RS-control and RS-DSS. Caeco-colonic inflammatory injuries were assessed macroscopically and histologically. Short-chain fatty acids (SCFA) were quantified in caeco-colon, portal vein and abdominal aorta. At days 7 and 14, caecal and distal macroscopic and histological observations were improved in RS-DSS compared with BD-DSS and also with FOS-DSS rats. Caeco-colonic SCFA were reduced in FOS-DSS and RS-DSS groups compared with healthy controls. The amount of butyrate was higher in the caecum of the RS-DSS rats than in the BD-DSS and FOS-DSS rats, whereas distal butyrate was higher in FOS-DSS rats. Partially explained by higher luminal levels of SCFA, especially butyrate, the healing effect of RS confirms the involvement of some types of dietary fibre in inflammatory bowel disease. Moreover, the ineffectiveness of FOS underlines the importance of the type of dietary substrate.

Dietary fibre in bread and corresponding flours ?Formation of resistant starch during baking

1984 ◽  
Vol 179 (1) ◽  
pp. 24-28 ◽  
Author(s):  
Claes-G�ran Johansson ◽  
Monica Siljestr�m ◽  
Nils-Georg Asp
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre
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