Effect of storage on resistant starch content of processed ready-to-eat foods

In recent years, there has been an increased demand for processed convenient foods, particularly for the Armed Forces. Such foods should provide energy and other nutrients in the required proportions to promote health and nutrition of the army personnel. This study evaluated the effect of storage on the resistant starch (RS) content of selected ready-to-eat (RTE) foods, viz., vegetable kichidi, vegetable pulav, chicken pulav, mutton pulav, sooji halwa, upma, cauliflower peas curry and potato peas curry prepared by Defence Food Research Laboratory (DFRL). Resistant starch was quantified directly in the residues obtained after removing digested starch in simulated physiological conditions. Nutrient content and carbohydrate profile of the foods were also analysed. Nutrient content varied depending on the basic ingredients used in their preparation. Total starch ranged from 18–74% and dietary fibre 13–20%, respectively. Storage of 4 months resulted in a significant increase (P<0.05) in the RS content of all foods except mutton pulav. It appeared that in addition to processing methods used, duration of storage could be an important factor, affecting RS formation in RTE foods.