Sentences with phrase «resistant starch content»

Note that these will have a higher resistant starch content if you dehydrate them, but you could also bake at very low heat (less than 130 °F).

doi: 10.3945 / an.114.007419, print 2015 Mar. 7 — Åkerberg AK, Liljeberg HG, Granfeldt YE, Drews AW, Björck IM, «An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber,» Journal of Nutrition, 1998; 128:651 — 660.

Processing, cooking, and cooling, however, may impact resistant starch content (Johnson et al., 2015).

«Also, growers will be able to choose pea varieties with a specific trait, such as higher resistant starch content, and grow them for different end users.»

Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L. J Agric Food Chem.

The pasta will actually increase its resistant starch content each time it is reheated.

As the bananas ripen, the resistant starch content changes to simple sugar, resulting in sweeter bananas.

Unripe bananas have a high resistant starch content, which may cause some bloating and gas.

Cooked and cooled mung beans provide the resistant starch content in this bean salad.

Chen continues to work with plant breeders to develop new varieties of pea with higher protein or resistant starch content.

To maintain the resistant starch content, flours should not be heated above 130 °F.

Preparing carbohydrates in a way that increases the resistant starch content can actually blunt the blood sugar response and help you lose weight.

Good prebiotic foods include onions, garlic, apples, pistachios, dark chocolate (hooray), green bananas (high resistant starch content), and sweet potatoes (also the healthiest source of carbs for acne patients).

(Cooking green plantains increases the resistant starch content).

Brenda, do you have a source for your assertion that cooking plantain flour increases it's resistant starch content?

It may turn out to be good after procedures are worked out to reliably quantify the resistant starch content.

Like most natural sourced resistant starch, it is not process tolerant and will cook out (lose its resistant starch content) when baked into bread, heated or otherwise processed.

The pasta will actually increase its resistant starch content each time it is reheated.

Gelatinized starch during extrusion processing may fragment and align differently than when normally processed and, by retrogradation, potentially increase the resistant starch content of the chickpea flour.