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Resistant starch and total dietary fiber content of oatrim muffins with different levels of amylose,
amylopectin, and beta-glucan. B. W. LI (1), E. L. Blackwell (1), K. M. Behall (2), and H. G. M.
Liljeberg (3). (1) Food Composition Laboratory, BHNRC, ARS, USDA; (2) Diet and Human Performance
Laboratory, BHNRC, ARS, USDA; (3) Department of Applied Nutrition and Food Chemistry, Center for
Chemistry and Chemical Engineering, Lund University, Lund, Sweden.
Nine types of muffins were prepared from cornstarch and Oatrim in the
Human Study Facility at the Beltsville Human Nutrition Research Center, USDA. They were fed to human
subjects to study affects of starch composition and dietary fiber content on the acute glucose response and
glycemia in normal and overweight women. The main objective of this study was to determine the resistant
starch and total dietary fiber (TDF) content of the muffins made with three levels of beta-glucan and three
amylose to amylopectin ratios. Resistant starch and TDF contents were determined using method (I) -
AACC Method 32-07/AOAC Method 991.43 incorporating a pretreatment step with DMSO prior to
incubation with amylose at 100°C, amyloglucosidase and protease at 60°C. Resistant starch content was
also determined by two other methods: (II) - with pretreatment at 100 and 121°C prior to incubation with
amyloglucosidase at 55°C; (III) - samples were chewed by human subjects before incubation with
pancreatin and amyloglucosidase at 40°C. For method (I), total dietary fiber content ranged from 2.81 to
9.64 g/100 g as eaten for the muffin samples without DMSO pretreatment, 1.66 to 4.06 g/100 g as eaten
with DMSO pretreatment. Resistant starch content ranged from 0.30 to 5.61 g/100 g as eaten. Comparisons
of the resistant starch values from all three methods will be presented.
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