Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns

• Main Authors: Noraidah Haini, Lee, Jau-Shya, Ramlah George Mohd Rosli, Hasmadi Mamat
• Format: Article
• Language: English; English
• Published: Elsevier Ltd. 2021
• Subjects: QD Chemistry; TX Home economics; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/26994/1/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vitro%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/26994/2/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vitro%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/26994/; https://www.scopus.com/record/display.uri?eid=2-s2.0-85100979791&origin=inward&txGid=4e2c7739710ee57762b69826c3ba483d

Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its e...