Determination of resistant starch in foods and food products: interlaboratory study.

A collaborative study was conducted to compare methods of determining resistant starch (RS) in various foods and food products. Principally, two methods derived from Berry (1986, Journal of Cereal Science, 4, 301-314) (method A) and Björck et al. (1986, Journal of Cereal Science, 4, 1-11) (method B) were used to analyse four samples containing various forms of RS. Several methods were also used to determine total starch. The RS yield by method A compared to method B was higher in all samples except unmilled bean flakes. When the starch was a raw B-type (potato starch), method B failed to detect any RS because of its initial heating step, whereas method A yielded 48% RS on an 'as is' basis.