Evaluation of resistant starch content of cooked black beans, pinto beans, and chickpeas
Resistant starch (RS) is associated with many of the health benefits attributed to dietary fiber. In this study, RS content was determined in black beans, pinto beans, and chickpeas freshly cooked and sampled at 15-min intervals for 90 min. A second set of black bean samples, cooked identically, was...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-08-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364615300389 |