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What is FT-IR Method for Measuring Resistant Starch about?
This study presents a novel Fourier Transform-Infrared (FT-IR) spectroscopy method for accurately measuring α-amylase resistant starch (RS) in banana flour and bread, allowing detection of lower concentrations than traditional methods. The method demonstrates a quantification range of 1–7 mg/g of sample and identifies a significant absorption peak at 1641 cm−1 as a fingerprint for RS. Results were validated against the AOAC 2002.02 method, highlighting the practical implications for food processing and heal
- Author
- van.dvt511
- Language
- EN