Effect of different processing methods on resistant starch content and <i style="mso-bidi-font-style:normal">in vitro</i> starch digestibility of some common Indian pulses
541-546In the present study, the effect of various
processing methods like soaking, autoclaving, storage and pullulanase treatment
on resistant starch content and in vitro starch
digestibility of dhals (split pulses)
of pulses pigeon pea, green gram and black gram was assessed. Results showed
that these processing methods including pullulanase treatment significantly
decreased the resistant starch (RS) content in all the samples. Further, results
of in vitro starch digestibility
demonstrated that autoclaving significantly increased the predicted glycemic
index (pGI) and slowly digested starch (SDS). However, decrease in rapidly
digested starch (RDS) and starch digestive index (SDI) was observed after
autoclaving. Results suggested that RS and RDS are getting converted into SDS
after processing treatments. Moreover, present findings suggest that, the
processed dhals of pigeon pea, green
gram and black gram could have added health promoting potential due to their
high content of SDS