Partial answer reheat resistant starch
01/05/07 05:45 AM
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Syl
Reged: 03/13/05
Posts: 5499
Loc: SK, CANADA
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Here is a partial answer to the question of reheating resistant starch. Note RS3 is a type of resistant starch.
Quote:
RS3 is present in most starchy foods, which have been cooked then cooled and stored for several hours, up to several months. Retrogradation is a recrystallisation of starch chains, which occurs after gelatinisation when the product has not been immediately dried. Single chains form double helixes. Mainly the linear fraction of the starch, the amylose, is involved; amylopectin, however, can also retrograde, although a much longer time is needed. Cooked and cooled potatoes have been shown to contain RS3 in significant amounts (Englyst & Cummings, 1987). Reheating of starch reduces the RS3 content of the potato, showing that the retrogradation is partly reversible. Several cycles of heating and cooling, however, allow an increase in the RS3 levels.
Reference
Champ, M., A.-M. Langkilde, F. Brouns, B. Kettlitz, and Y. L. Bail-Collet, 2003: Advances in dietary fibre characterisation. 2. Consumption, chemistry, physiology and measurement of resistant starch; implications for health and food labelling. Nutrition Research Reviews, 16, 143–161.
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