1 0 0 0 OA 米飯, 食パン, レトルト米飯のレジスタントスターチの定量
- 著者
- 阿曽 かずき 岩田 宏美 清水 史子 小川 睦美 Kazuki ASO Hiromi IWATA Fumiko SHIMIZU Mutsumi OGAWA
- 雑誌
- 學苑 = GAKUEN (ISSN:13480103)
- 巻号頁・発行日
- vol.818, pp.27-30, 2008-12-01
In order to examine and compare the content of resistant starch (RS) under different conditions, the amount of non-starch polysaccharides (NSP) in boiled rice (A. boiled, B. boiled and frozen and defrosted), purchased bread (A. just after purchase, B. frozen and defrosted), and retort rice (A. microwaved, B. microwaved and frozen and defrosted) were measured using the Englyst method. The results were as follows: There was no difference in the content of NSP in the boiled rice A and B. The amount of NSP content in the purchased bread A was lower than that in the purchased bread B. Therefore, we could not calculate the amount of RS. The NSP content of the retort rice B was higher than that of the retort rice A. The RS content of the retort rice was 1.0±0.8 (g/100 g). The NSP content of the purchased bread was significantly higher than that of the boiled rice and retort rice.
As a step toward detecting the role of resistant starch (RS), the effects of boiled rice or bread intake on evacuation were examined. Ten subjects aged 21-22 were fed two types of prescribed diets of 3 meals per day for 7 successive days. Each type consisted of a different staple food; boiled rice or bread. The subjects were fed the same type of meal for 7 days and the frequency and amount of evacuation was recorded by the subjects. Analyzing the data showed the following results. The estimated total fiber contained in the bread each subject consumed was 6.3 g/day, and the estimated total fiber contained in boiled rice was 1.4 g/day. That is, there was 4.5 times more total fiber in bread than in rice. The frequency and amount of the evacuation tended to increase when boiled rice was ingested compared with the period when bread was ingested. Based on these results, we suggest that the fibers in the boiled rice lead to an increase in the frequency and amount of stools as compared with the fiber found in bread. We speculate that more RS is contained in the boiled rice than in the bread.
1 0 0 0 OA 米飯, 食パン, レトルト米飯のレジスタントスターチの定量
In order to examine and compare the content of resistant starch (RS) under different conditions, the amount of non-starch polysaccharides (NSP) in boiled rice (A. boiled, B. boiled and frozen and defrosted), purchased bread (A. just after purchase, B. frozen and defrosted), and retort rice (A. microwaved, B. microwaved and frozen and defrosted) were measured using the Englyst method. The results were as follows: There was no difference in the content of NSP in the boiled rice A and B. The amount of NSP content in the purchased bread A was lower than that in the purchased bread B. Therefore, we could not calculate the amount of RS. The NSP content of the retort rice B was higher than that of the retort rice A. The RS content of the retort rice was 1.0±0.8 (g/100 g). The NSP content of the purchased bread was significantly higher than that of the boiled rice and retort rice.