2003•Unpublished venueRequires access

Nutritionally important carbohydrates in ready-to-eat processed foods

S. M. Muthappa, Shashikala Puttaraj, N. Narayan Prasad, Asna Urooj

Abstract

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.

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Key concepts: Food science, Starch, Dietary fibre, Glycaemic index, Resistant starch, Chemistry, Corn starch, Digestion (alchemy)