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.
Is it possible to analyse wet samples (e.g. cooked pasta, cooked rice, soaked seeds) with the Resistant Starch Assay Kit (K-RSTAR)?
Modified on: Mon, 18 Apr, 2016 at 12:47 PM
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