Study of resistant starch (RS) content on peas during maturation (2009)
Study of resistant starch (RS) content on peas during maturation.
Total starch (TS), amylose and resistant starch (RS) were determined in the sets of smooth pea and wrinkled pea varieties in the years 2006-2008. Starch content of smooth peas varied in the range 53.61 – 57.23%. Average amylose content was 27.8 %. Resistant starch content varied from 2.07% to 6.31%. Content of starch at wrinkled pea varied from 26.57% to 32.55%. Average amylose content was 76.82 % of total starch. Resistant starch content of 11 garden pea cultivars was studied in three different terms of technological harvest.
Czech Journal of Food Sciences, 27 (2009): S120-S124 [ abstract ] [ fulltext ]