Slowly digested starch

Lehmann, U., Robin, F. (2007). Slowly digestible starch-its structure and health implications a review. Trends in Food Science and Technology, 18, 346-355. 

Wolf, W. B., Bauer, L. L., Fahey, G. C. Jr. (1999). Effects of chemical modification in vitro rate and extent of food starch digestion An attempt to discover a slowly digested starch. J. FoodAgric. Chem., 47, 4178 183. 

Guraya, H. S., James, C., Champagne, E. T. (2001). Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice starch. Starch/Starke, 53, 131-139. 

Mishra, S., Monro, J. A., Hedderley, D. (2008). Effect of processing on slowly digestible starch and resistant starch in potato. Starch/Stdrke 60 (In press). 

Wongsagonsup, R., Varavinit, S., and BeMiller, J.N. 2008. Increasing slowly digestible starch content of normal and waxy maize starches and properties of starch products. Cereal Chem. 85(6) 738-745. 

Figure 13.4 Effects of cooking and cooking plus cooling on rapidly digested (RDS), slowly digested (SDS) and resistant (RS) starch in pasted potato measured by in vitro digestion of the potato cultivar Frisia (Mishra et al., 2008).

Inicimn in particular, are readily converted into a nondigesltble or slowly digestible physical form ander certain food processing conditions. These resistant starches are readily fermented by colonic bacteria. Small amounts of waxes, cutin. and minerals in fruits and vegetables contribute to total dietary fiber values but may be physiologically inert. 

Carbohydrates are of major interest in ferod science. The monosaccharides and Starches present in natural and processed foods have a marked effect on their color, texture, consistency, and pa la lability. l,actose, the major carbohydrate of milk, can limit its acceptability as a food for those with lactose intolerance. Slowly digestible carbohydrates are used in the diets of certain diabetics, who must eliminate or restrict their intake of foods containing rapidly absorbed carbohydrates such as candies, honey syrup, and jam. 

Quickly digestible Slowly digestible Resistent starch I Resistent starch II Resistent starch III... 

Chung H-J, Liu Q, Hoover R. 2009. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized com, pea and lentil starches. Carbohyd Polym 75 436-447. 

Food starches can be classified according to the way they are metabolized by the human small intestine into those that are rapidly digested, those that are slowly digested, and those that are resistant to digestion. Similarly, resistant starch has been classified into three types physically inaccessible starch, resistant starch granules, and retrograded starch (Table 1). 

Diabetic patients have reduced antioxidant defences and suffer from an increased risk of free radical-mediated diseases such as coronary heart disease. EC has a pronounced insulin-like effect on erythrocyte membrane-bound acetylcholinesterase in type II diabetic patients (Rizvi and Zaid, 2001). Tea polyphenols were shown to possess anti-diabetic activity and to be effective both in the prevention and treatment of diabetes (Choi et al, 1998 Yang et al, 1999). The main mechanism by which tea polyphenols appear to lower serum glucose levels is via the inhibition of the activity of the starch digesting enzyme, amylase. Tea inhibits both salivary and intestinal amylase, so that starch is broken down more slowly and the rise in serum glucose is thus reduced. In addition, tea may affect the intestinal absorption of glucose. 

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