Abstract:To assess whether the gravimetric method can produce comparable results with the Association of Official Analytical Chemists（AOAC）method in determining resistant starch content，five samples produced by our research group （retrograded maize starch I，retrograded maize starch II，retrograded maize starch containing gliadin，two kinds of steamed breads containing 40% and 80% retrograded maize starch containing gliadin，respectively），and another eight commonly consumed starchy snacks （thirteen foods in total）were selected for methods comparison.Resistant starch content was determined by both gravimetric and AOAC methods.When food oil or moisture content exceeded 30%，the difference in resistant starch content as determined by the standard AOAC method and the gravimetric method was greater than 5%.In samples with lower oil and/or moisture content，the relative standard deviations for results produced with the gravimetric method were all below 5%.Therefore，the gravimetric method can be used instead of the AOAC method to determine the resistant starch content in starch supplemented non-fat milk，or in food samples with a moisture or oil content less than 30%.