Analytical implications of the classification of resistant starch as dietary fiber

Cereal Foods World

Volumn 41, Issue 2, 1996, Pages 85-86

  Delcour, J A ^a   Eerlingen, R C ^b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030551215     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Short Survey

References (13)

1. Furda, I. Complexity of dietary fiber analysis. In: Frontiers in Carbohydrate Research I, Food Applications. R. P. Millane, J. N. Be-Miller, and R. Chandrasekaran, Eds. Elsevier Applied Science, London, 1989.
2. Eerlingen, R. C., and Delcour, J. A. Formation, analysis, structure and properties of type III enzyme resistant starch. J. Cereal Sci. 22:129, 1995.
3. Annison, G., and Topping, D. L. Nutritional role of resistant starch: Chemical versus physiological function. Ann. Rev. Nutr. 14:297, 1994.
4. Lee, S. C., and Prosky, L. Perspectives on new dietary fiber definition. Cereal Foods World 39:667, 1994.
5. Prosky, L., Asp, N.-G., Schweizer, T. F., DeVries, J. W., and Furda, I. Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study. J. Assoc. Official Anal. Chem. 71:1017, 1988.
6. AOAC International. AOAC Method 991.43. Total, soluble, and insoluble fiber in foods. First action 1991. Official Methods of Analysis of AOAC International, 16th ed. The Association, Gaithersburg, MD, 1995.
7. Lee, S. C., Prosky, L., and DeVries, J. W. Determination of insoluble, soluble, and total dietary fiber in foods: Collaborative study. J. Assoc. Official Anal. Chem. 75:395, 1992.
8. American Association of Cereal Chemists. Approved Methods of the AACC, 8th ed. AACC Method 32-05. Total dietary fiber, app. October 1991; Method 32-07, Determination of soluble, insoluble, and total dietary fiber in foods and food products, app. October 1991. The Association, St. Paul, MN, 1983.
9. American Association of Cereal Chemists. Approved Methods of the AACC, 8th ed. AACC Method 32-05. Total dietary fiber, app. October 1991; Method 32-07, Determination of soluble, insoluble, and total dietary fiber in foods and food products, app. October 1991. The Association, St. Paul, MN, 1983.
10. Eerlingen, R. C., Jacobs, H., and Delcour, J. A. Enzyme-resistant starch. V. Impact of amylopectin retrogradation on enzyme susceptibility. Cereal Chem. 71:351, 1994.
11. Seneviratne, H. D., and Biliaderis, C. G. Action of alpha-amylases on amylose-lipid complex superstructures. J. Cereal Sci. 13:129, 1991.
12. Eerlingen, R. C., Van Haesendonck, I. P., De Paepe, G., and Delcour, J. A. Enzyme-resistant starch. III. The quality of straight-dough bread containing varying levels of enzyme-resistant starch. Cereal Chem. 71:165, 1994.
13. Siljestroem, M., and Asp, N.-G., Resistant starch formation during baking - Effect of baking time and temperature and variations in the recipe. Zeitschr. Lebensm. Untersuch Forsch. 181:4, 1985.