Effect of food processing treatments on generation of resistant starch

Abstract

The resistant starch (RS) contents of rice and waxy amaranth starch subjected to processing treatments like cooking by boiling, pressure cooking, roasting, extrusion cooking, frying and drum drying have been reported. Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cooking resulted in increase in RS content whereas all other processing treatments resulted in a decrease in RS contents.