BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Resistant starch in human nutrition
Škrabanja, Vida ; Kreft, Ivan, 1941-
Carbohydrates in food are important for the complete metabolism of fats and thus for prevention of ketosis. Starch, composed of amylose and amylopectin, is one of the most important carbohydrate ...sources. High amylose varieties of cereals and buckwheat have a beneficial nutritional effect due to complexation of particular components with amylose. The complexation reduces the rate of enzymatic digestion of starch. This suggests that genetic differences in the amylose/ amylopectin ratio could be considered when selecting plant genotypes most suitable for human consumption.
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