382 Naturally occurring resistant starch in selected grain-based foods.

S. D. LEINEN, J. A. Gelroth, and G. S. Ranhotra. Nutrition Research Program, American Institute of Baking, Manhattan, KS 66505.

Added and naturally occurring resistant starch (RS) in food products carries both functional and nutritional significance. Although commercial sources of RS containing up to 40% RS are now available, very limited information is available on the content of RS naturally occurring in foods. Recently, we analyzed RS in 30 commercially produced grain-based foods. To develop a more complete and meaningful database on the content of RS in grain-based foods, 40 more products (22 bakery products, 10 breakfast cereals, four noodle products, and four snack items) were analyzed. As percent of total fiber, RS in these products ranged between 6–45% (bakery products), 0–88% (breakfast cereals), 0–21% (noodles) and 0–47% (snack items). Detailed results will be presented and discussed.