- apollorefluxParticipantAugust 24, 2014 at 4:44 pmPost count: 2
Hey there everyone,
I have a simple question in regards to the fermentation potential of starchy foods that has cooled after being cooked. Is there a way to calculate the change in FP through this scenario? In particular, I am wondering how much the fermentation potential of jasmine rice would go up per serving after it has been cooled after being cooked for the first time.LanaParticipantAugust 25, 2014 at 8:50 pmPost count: 31
I would look for the amount of amylose starch in the product. The more amylose, the more resistant starch. Jasmine rice contains approx. 15% amylose starch. Sticky rice contains approx. 1% amylose starch so would form less resistant starch when cold (yay for sushi!)
Resistant starch also depends on moisture content. You will be getting much more resistant starch from potato flour vs. eating potato salad. If you use leftover starches, try to reheat them in liquid (ie. in a soup) for the least amount of resistant starch.cmcukParticipantAugust 26, 2014 at 10:23 amPost count: 40
Thanks lana for that last tip – so adding rice to soup to reheat (and add some carbs to soup) might be comparatively low FP! yay!
(can I ask why this would work, if you know? Thanks)apollorefluxParticipantAugust 26, 2014 at 8:41 pmPost count: 2
Thanks so much Lana, that was very helpful!LanaParticipantAugust 27, 2014 at 11:37 pmPost count: 31
Reheating starches will definitely reduce the amount of resistant starch. The added water (soup) is my own hypothesis! Maybe Norm can chime in…
Starches gel when cooked. When cooled, it is the crystallized ‘gel’ that forms resistant starch. So my thinking is that adding lots of water will help re-gelatinize the starch just like adding water to any crystallized product – sugar, salt etc.
Another point to note, resistant starches are formed more at cold temps. ie. freezing. Frozen bread has higher RS than fresh bread.
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