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

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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.