ABSTRACT
Unlike NSP and oligosaccharides (OS), RS is not a distinct chemical entity but the end result of a series of integrated physical and chemical processes in the upper gut. Exposure of starchy foods to salivary and pancreatic amylases and
Contents
5.1 Introduction 41 5.2 Resistant Starches 41 5.3 Measurement of Resistant Starch 42
5.3.1 In Vivo Methods 42 5.3.2 Laboratory Methods 45 5.3.3 Resistant Starch Analyzer 47
5.4 Resistant Starch Consumption 48 5.5 Dietary Sources of RS 48 5.6 Intake Targets 50 5.7 Strategies for Increasing RS Intake 51 References 52
small intestinal brush border hydrolases releases glucose which is absorbed rapidly and e¬ectively. Under most circumstances, there is an excess of hydrolytic and absorptive capacity relative to the amount of starch habitually consumed so that little escapes into the large bowel [13-15]. However, starch can (and does) escape digestion and absorption for various reasons. One of the major determinants of the passage of starch out of the terminal ileum is the rate at which digesta moves through the upper gut. ´e more rapid the rate of transit, the less is the time of exposure of ingested starch to small intestinal hydrolases so that factors which slow or hasten passage rate of starch along the bowel play a major role in determining the RS content of a food or meal.
