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Updated: Nov 22, 2025

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Resistant Starch-A Review.

M G Sajilata1, Rekha S Singhal1, Pushpa R Kulkarni1

  • 1The authors are with Food Engineering and Technology Dept., Inst. of Chemical Technology, Matunga, Mumbai - 400 019, India.

Comprehensive Reviews in Food Science and Food Safety
|January 8, 2021
PubMed
Summary
This summary is machine-generated.

Resistant starch (RS) is gaining attention as a dietary fiber with functional food properties. This review covers RS types, formation, preparation, estimation, and health benefits for adults.

Keywords:
applicationscommercial sourcesdeterminationdigestibilityformationfunctionalityphysiological effectspreparationresistant starch (RS)

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Area of Science:

  • Nutrition Science
  • Food Science

Background:

  • Resistant starch (RS) is recognized for its role in starch bioavailability and as a dietary fiber source.
  • RS offers functional properties, leading to its application in various food products.

Purpose of the Study:

  • To review the concept of resistant starch (RS).
  • To discuss types, formation, preparation, estimation, and health benefits of RS.

Main Methods:

  • Literature review of resistant starch.
  • Discussion of factors influencing RS formation.
  • Overview of RS preparation and estimation methods.

Main Results:

  • RS is a significant source of dietary fiber with functional food applications.
  • Various types of RS exist, influenced by formation factors.
  • Methods for preparation and estimation of RS are available.

Conclusions:

  • Resistant starch (RS) is a key area of interest in nutrition and food science.
  • Understanding RS properties and benefits is crucial for its application in functional foods.