Determination of resistant starch content on food samples by enzyme method

Resistant Starch is a type of fiber increasing interest due to its beneficial effects on human health. This study has validated the method determining resistant starch content according AOAC 2002.02 method. The been with parameters of calibration curve, repeatability, intermediate reproducibility, and accuracy as required by AOAC. robustness was evaluated by comparing content total resistant and digestible total according AOAC 996.11 applied analyze 36 real samples, results show that varies, ranging from 1 - 42 % depending on origin, structural characteristics way modified.