From May 2019
Resistant starch analysis
As the focus on the nutritional quality of food and its
influence on health increases, so does the interest in
functional components such as resistant starch.
In human beings, this specific type of starch is not
digested in the small intestine but ferments in the large
intestine. Resistant starch is a type of dietary fibre
naturally present in many starchy foods (e.g. bananas,
potatoes, grains) which initiates a lower glycaemic
response than digestible carbohydrates. As a result,
Commission Regulation (EU) 432/2012 authorises an
associated health claim.
As part of the member-funded research project on
emerging ingredients, the resistant starch content of
buckwheat grain and flour samples was determined and
the potential effect of extrusion on resistant starch
content was considered. The performance of AACC
Method 32-40.01 was also investigated. The results
have been published in RSS2018-26
In terms of general wheat and flour analysis skills, you may
be interested in our Wheat and
Flour Testing for Bakery Products course on 25-27 June 2019.
Contact: Clothilde Baker