doi:10.1094/CFW-58-5-0920 | VIEW ARTICLE

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Dietary Fiber Content of Cross-linked Phosphorylated Resistant Starch (RS4) Determined by the Prosky and McCleary Methods. Part I. Factors Affecting In Vitro Digestion of Starch in a Food Sample1

C. C.Maningat,³P. A.Seib,^2,4 and S. D.Bassi<sup>3

1</sup>Statement related to conflict of interest: C. C. Maningat is vice president and S. D. Bassi is the former chief science officer of MGP Ingredients, Inc., the manufacturer of cross-linked phosphorylated resistant wheat starch (RS4). P. A. Seib is a consultant for the company.²Corresponding author. Department of Grain Science and Industry, Shellenberger Hall, Kansas State University, Manhattan, KS 66506. E-mail: paseib@k-state.edu; Tel: +1.785.532.4088; Fax: +1.785.532.7010.³MGP Ingredients, Inc., Atchison, KS, U.S.A.⁴Kansas State University, Manhattan, KS, U.S.A. Cereal Foods World 58(5):247-251.

Resistant starch (RS), a component of dietary fiber in the human diet, occurs in five classes (RS1–RS5); each class exhibits a different barrier to digestion by amylolytic enzymes. Various in vitro assays for determining total dietary fiber utilize different conditions to remove digestible starch from a food sample. Because the five classes of RS react differently under different assay conditions, the in vitro levels of RS vary by method. This article highlights important parameters that impact the digestibility of starch when using porcine pancreatic alpha-amylase and Aspergillus niger glucoamylase.