Abstract
Resistant starch (RS), a component of dietary fiber in the human diet, occurs in five classes (RS1–RS5); each class exhibits a different barrier to digestion by amylolytic enzymes. Various in vitro assays for determining total dietary fiber utilize different conditions to remove digestible starch from a food sample. Because the five classes of RS react differently under different assay conditions, the in vitro levels of RS vary by method. This article highlights important parameters that impact the digestibility of starch when using porcine pancreatic alpha-amylase and Aspergillus niger glucoamylase.
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