37
Laurentin, A., & Edwards, C. A. (2004). Differential fermentation of glucose-based carbohydrates
in vitro by human faecal bacteria. A study of pyrodextrinised starches from different sources.
European Journal of Nutrition, 43(3), 183–189.
Lunn, J., & Buttriss, J. L. (2007). Carbohydrates and dietary fibre. Nutrition Bulletin, 36, 21–64.
Margareta Leeman, A., Karlsson, M. E., Eliasson, A. C., & Bjorck, I. M. E. (2006). Resistant
starch formation in temperature treated potato starches varying in amylose/amylopectin ratio.
Carbohydrate Polymers, 65(3), 306–313.
Megazyme. (2008). Resistant starch assay procedure. http://secure.megazyme.com/downloads/en/
data/K-RSTAR.pdf. Accessed 25 July 2009.
Miao, M., Jiang, B., & Zhang, T. (2009). Effect of pullulanase debranching and recrystallization on
structure and digestibility of waxy maize starch. Carbohydrate Polymers, 76, 214–221.
Mikulíkova, D., Masar, S., & Kraic, J. (2008). Biodiversity of legume health-promoting starch.
Starch-Starke, 60, 426–436.
Mir, J. A., Srikaeo, K., & Garcia, J. (2013). Effects of amylose and resistant starch on starch digestibility of rice flours and starches. International Food Research Journal, 20(3), 1329–1335.
Moallic, C., Myers, A. M., & James, M. G. (2006). Development of novel slowly digestible
starches from maize. In: World Grains Summit: Foods and Beverages San Francisco AACC
International, San Francisco, CA, USA, 17–20 September 2006.
Muir, J. G., & O’Dea, K. (1992). Measurement of resistant starch. Factors affecting the amount of
starch escaping digestion in vitro. American Journal of Clinical Nutrition, 56, 123–127.
Murray, S. M., Patil, A. R., Fahey, G. C., Jr., Merchen, N. R., Wolf, B. W., Lai, C. S., & Garleb,
K. A. (1998). Apparent digestibility of a debranched amylopectin-lipid complex and resistant
starch incorporated into enteral formulas fed to ileal- cannulated dogs. Journal of Nutrition,
128, 2032–2035.
Nugent, A. P. (2005). Health properties of resistant starch. Nutrition Bulletin, 30, 27–54.
Obiro, W. C., Zhang, T., & Jiang, B. (2008). The nutraceutical role of the Phaseolus vulgaris
alpha-amylase inhibitor. British Journal of Nutrition, 100, 1–12.
Ohkuma, K., & Wakabayashi, S. (2001). Fibersol-2: Soluble, non-digestible starch-derived dietary
fiber. In B. V. McCleary & L. Prosky (Eds.), Advanced dietary fibre technology (pp. 509–526).
Oxford, UK: Blackwell Science.
Ozturk, S., Koksel, H., & Perry, K. W. N. (2011). Characterization of resistant starch samples prepared from two high-amylose maize starches through debranching and heat treatments. Cereal
Chemistry, 86(5), 503–510.
Park, E. Y., Baik, B. K., & Lim, S. T. (2009). Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel. Journal of Cereal Science, 50(1),
43–48.
Pi-Sunyer, F. X. (2002). Glycemic index and disease. American Journal of Clinical Nutrition, 76,
290S–298S.
Pomeranz, Y., & Sievert, D. (1990). Purified resistant starch products and their preparation. WO
9015147. 13 Dec 1990. University of Washington.
Reddy, C. K., Suriya, M., & Haripriya, S. (2013). Physico-chemical and functional properties of
Resistant starch prepared from red kidney beans (Phaseolus vulgaris.L) starch by enzymatic
method. Carbohydrate Polymers, 95(1), 220–226.
Ring, S. G., Gee, J. M., Whittam, M., Orford, P., & Johnson, I. (1988). Resistant starch. Its chemical form in foodstuffs and effect on digestibility in vitro. Food Chemistry, 28, 97–109.
Rochfort, S., & Panozzo, J. (2007). Phytochemicals for health, the role of pulses. Journal of
Agricultural and Food Chemistry, 55, 7981–7994.
Rodriguez, S. L., Islas, J. J., Agama, E., Tovar, J., & Bello, L. A. (2008). Characterization of a fibrerich powder prepared by liquefaction of unripe banana flour. Food Chemistry, 107, 1515–1521.
Sagum, R., & Arcot, J. (2000). Effect of domestic processing methods on the starch, non-starch
polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose. Food Chemistry, 70, 107–111.
Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant starch—A review. Comprehensive
Reviews in Food Science and Food Safety, 5, 1–17.
Resistant Starch and Slowly Digestible Starch
Laurentin, A., & Edwards, C. A. (2004). Differential fermentation of glucose-based carbohydrates
in vitro by human faecal bacteria. A study of pyrodextrinised starches from different sources.
European Journal of Nutrition, 43(3), 183–189.
Lunn, J., & Buttriss, J. L. (2007). Carbohydrates and dietary fibre. Nutrition Bulletin, 36, 21–64.
Margareta Leeman, A., Karlsson, M. E., Eliasson, A. C., & Bjorck, I. M. E. (2006). Resistant
starch formation in temperature treated potato starches varying in amylose/amylopectin ratio.
Carbohydrate Polymers, 65(3), 306–313.
Megazyme. (2008). Resistant starch assay procedure. http://secure.megazyme.com/downloads/en/
data/K-RSTAR.pdf. Accessed 25 July 2009.
Miao, M., Jiang, B., & Zhang, T. (2009). Effect of pullulanase debranching and recrystallization on
structure and digestibility of waxy maize starch. Carbohydrate Polymers, 76, 214–221.
Mikulíkova, D., Masar, S., & Kraic, J. (2008). Biodiversity of legume health-promoting starch.
Starch-Starke, 60, 426–436.
Mir, J. A., Srikaeo, K., & Garcia, J. (2013). Effects of amylose and resistant starch on starch digestibility of rice flours and starches. International Food Research Journal, 20(3), 1329–1335.
Moallic, C., Myers, A. M., & James, M. G. (2006). Development of novel slowly digestible
starches from maize. In: World Grains Summit: Foods and Beverages San Francisco AACC
International, San Francisco, CA, USA, 17–20 September 2006.
Muir, J. G., & O’Dea, K. (1992). Measurement of resistant starch. Factors affecting the amount of
starch escaping digestion in vitro. American Journal of Clinical Nutrition, 56, 123–127.
Murray, S. M., Patil, A. R., Fahey, G. C., Jr., Merchen, N. R., Wolf, B. W., Lai, C. S., & Garleb,
K. A. (1998). Apparent digestibility of a debranched amylopectin-lipid complex and resistant
starch incorporated into enteral formulas fed to ileal- cannulated dogs. Journal of Nutrition,
128, 2032–2035.
Nugent, A. P. (2005). Health properties of resistant starch. Nutrition Bulletin, 30, 27–54.
Obiro, W. C., Zhang, T., & Jiang, B. (2008). The nutraceutical role of the Phaseolus vulgaris
alpha-amylase inhibitor. British Journal of Nutrition, 100, 1–12.
Ohkuma, K., & Wakabayashi, S. (2001). Fibersol-2: Soluble, non-digestible starch-derived dietary
fiber. In B. V. McCleary & L. Prosky (Eds.), Advanced dietary fibre technology (pp. 509–526).
Oxford, UK: Blackwell Science.
Ozturk, S., Koksel, H., & Perry, K. W. N. (2011). Characterization of resistant starch samples prepared from two high-amylose maize starches through debranching and heat treatments. Cereal
Chemistry, 86(5), 503–510.
Park, E. Y., Baik, B. K., & Lim, S. T. (2009). Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel. Journal of Cereal Science, 50(1),
43–48.
Pi-Sunyer, F. X. (2002). Glycemic index and disease. American Journal of Clinical Nutrition, 76,
290S–298S.
Pomeranz, Y., & Sievert, D. (1990). Purified resistant starch products and their preparation. WO
9015147. 13 Dec 1990. University of Washington.
Reddy, C. K., Suriya, M., & Haripriya, S. (2013). Physico-chemical and functional properties of
Resistant starch prepared from red kidney beans (Phaseolus vulgaris.L) starch by enzymatic
method. Carbohydrate Polymers, 95(1), 220–226.
Ring, S. G., Gee, J. M., Whittam, M., Orford, P., & Johnson, I. (1988). Resistant starch. Its chemical form in foodstuffs and effect on digestibility in vitro. Food Chemistry, 28, 97–109.
Rochfort, S., & Panozzo, J. (2007). Phytochemicals for health, the role of pulses. Journal of
Agricultural and Food Chemistry, 55, 7981–7994.
Rodriguez, S. L., Islas, J. J., Agama, E., Tovar, J., & Bello, L. A. (2008). Characterization of a fibrerich powder prepared by liquefaction of unripe banana flour. Food Chemistry, 107, 1515–1521.
Sagum, R., & Arcot, J. (2000). Effect of domestic processing methods on the starch, non-starch
polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose. Food Chemistry, 70, 107–111.
Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant starch—A review. Comprehensive
Reviews in Food Science and Food Safety, 5, 1–17.
Resistant Starch and Slowly Digestible Starch