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45 2006

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2006

MIKULÍKOVÁ, D. - KRAIC, J.
Natural sources of health-promoting starch
Journal of Food and Nutrition Research, 45, 2006, č. 2, s. 69-76

Daniela Mikulíková, Research Institute of Plant Production, Bratislavská cesta 122, SK-921 68 Piešťany, Slovakia. e-mail: mikulikova@vurv.sk

Súhrn: Resistant starch (RS) is considered a dietary fibre and prebiotic provided by functional foods. It has many proven health-promoting benefits, particularly in the prevention of cancer and cardiovascular diseases. Commercially available functional foods usually contain chemically-modified resistant starch types RS4 or RS2 derived from genetically-modified plant lines with high amylose content. The aim of this study was to screen for natural sources of RS3 (arising during cooking, baking and freezing) in cereals, pseudocereals and legumes. Highly valuable natural sources of health-promoting RS3 resistant starch were: triticale (cultivars Kendo, Pinokio, Presto, Tricolor), rye (Dankowskie Nove, Esprit), wheat (Boka), buckwheat (Pyra), chickpea (Alfa), kidney bean (Fabia, Ultima), pea (Elkan, Gloriosa, Zázrak z Kelvedonu), faba bean (Omar) and lentil (Renka).

Kľúčové slová: resistant starch; functional foods; cereals; pseudocereals; legumes

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