Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito 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; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/27528/1/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vito%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/27528/2/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vito%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/27528/; https://www.sciencedirect.com/science/article/pii/S0733521021000175?casa_token=L1m0933rfw0AAAAA:x9yNcl4to5VtKFdYxEBbJi9Wjh1zR8hED_ERbfMak0QHiK2vOCafGUEHmTc1WA7rmNTh3tDTfF2Q

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...