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Resistant Starch and Total Dietary Fiber Content of Oatrim Muffins with Different Levels of Amylose, Amylopectin, and β-Glucan

¹Food Composition Laboratory, Beltsville Human Nutrition Research Center (BHNRC), United States Department of Agriculture-Agricultural Reasearch Service (USDA-ARS), Building 161, Beltsville, MD 20705. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. ²Corresponding author. E-mail: Li@bhnrc.usda.gov Phone: 301-504-8466. Fax: 301-504-8314. ³Diet and Human Performance Laboratory, BHNRC, USDA-ARS. ⁴Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, S-221 00 Lund, Sweden.

Nine types of muffins made with three levels of β-glucan and three amylose-amylopectin ratios were prepared at the Beltsville Human Nutrition Research Center, United States Department of Agriculture. They were fed to human subjects to study effects of starch composition and dietary fiber content on the carbohydrate and lipid metabolism in normal and overweight women. The main objective of this study was to determine resistant starch (RS) and total dietary fiber (TDF) content of the muffins 1) using AACC Approved Method 32-07 and AOAC method 991.43, incorporating a pretreatment step with dimethyl sulfoxide (DMSO) before enzyme incubation, 2) with pretreatment at 100 and 121°C before incubation with amyloglucosidase, and 3) using samples chewed by human subjects before incubation with pancreatin and amyloglucosidase. For method 1, on an as-eaten basis, TDF content was 2.81 to 9.64 g/100 g for samples without DMSO pretreatment and 1.66 to 4.06 g/100 g with DMSO pretreatment. RS content was 0.30 to 11.18 g/100 g for methods 1 and 2, respectively. Methods 2 and 3 had the best correlation for all muffins tested (r² = 0.97).