ABSTRACT

Total dietary …ber content o¦en does not agree with RS content of both prepared foods and isolated RS sources (Sanz et al., 2010). Englyst and other were the …rst to recognize RS, when performing a nonstarch polysaccharide determination in raw potatoes, cooked and cooled potatoes (containing retrograded RS, RS3), and cooked, warm potatoes (Englyst et al., 1982). In 2002, the AOAC adopted method 2002.02 as its o²cial RS measure (McCleary et al., 2002). ´is method was validated against in vivo data from ileostomy patients. Measurement of RS is dependent on methods used (Walter et al., 2005). ´e methods of Siljestrom and Asp (direct RS measurement) and AOAC 996.11 (indirect RS measurement) resulted in substantial di¬erences when white and parboiled rice were analyzed. Compared with the AOAC total dietary …ber analysis method, AOAC 985.29, not all RS analyzes as dietary …ber (Brown, 2004). Altering enzymatic incubation time, pH, or mixing method (shaking or stirring) results in variable amounts of RS in a given sample (McCleary and Rossiter, 2004).