Is it possible to analyse wet samples (e.g. cooked pasta, cooked rice, soaked seeds) with the Resistant Starch Assay Kit (K-RSTAR)?

We recommend freeze-drying and milling the samples to pass a 1.0 mm sieve prior to the actual analysis. Freeze drying is recommended as resistant starch will retain its native form whereas drying at higher temperatures may affect it.

Product Page (K-RSTAR)