Reference Number: 228
Nutrition: Resistant starch
The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.
SIGNIFICANCE OF THIS STUDY
Resistant starch can be used to improve the palatability of food products, including reduced-fat and reduced-sugar foods. Levels of resistant starch in bread can be enhanced by using lower baking temperatures and longer baking times. The addition of lactic acid can also increase levels, but fermentation has been found to reduce resistant starch content.
There may be potential health benefits, including controlling blood sugar levels and increased satiety, through increasing resistant starch levels in food.