Resistant starch in food: a review
Pinky Raigond1, Rajarathnam Ezekiel1, Baswaraj Raigond1
1Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India.
Journal of the Science of Food and Agriculture
|October 22, 2014
Summary
Resistant starch (RS) offers health benefits like improved glycemic control and mineral absorption. Its properties are influenced by food processing, with commercial RS available as a functional ingredient.
Area of Science:
- Nutritional Science
- Food Chemistry
- Dietary Fiber Research
Background:
- Starch nutritional value depends on digestion and absorption rates in the small intestine.
- Starch is categorized into rapidly available, slowly available, and resistant starch (RS) based on nutritional impact.
- The mechanisms behind starch granule resistance are complex and interconnected.
Purpose of the Study:
- To review recent literature on resistant starch (RS).
- To analyze the classification, structure, properties, applications, and health benefits of RS.
- To highlight the significance of RS in nutrition and health.
Main Methods:
- Literature review of published information, focusing on recent studies.
- Analysis of data concerning RS classification, structure, and properties.
- Examination of research on food preparation, processing, and commercial RS applications.
Main Results:
- Food preparation and processing significantly impact RS content.
- Commercial RS can be incorporated into foods to reduce calories and enhance texture and fiber content.
- RS exhibits beneficial effects on glycemic control, plasma lipids, and mineral absorption.
Conclusions:
- Resistant starch (RS) possesses unique functional properties and significant health benefits.
- Understanding RS is crucial for developing healthier food products and dietary strategies.
- Further research into RS applications can optimize its nutritional and therapeutic potential.
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