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Resistant Starch

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Handbook of Food Bioactive Ingredients

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Abstract

Resistant starches are a diverse group of starches of different botanical origins that have the property of passing through the digestive tract without being degraded. This property is related to different physical or chemical factors such as protection by the cell walls, natural or induced crystalline structure, chemical modification, or complexation with lipids. Resistant starches are considered dietary fiber, and they present an enormous versatility since they were tested in a broad spectrum of farinaceous products such as bread, cakes, cookies, and pasta, but also dairy products, with excellent results. An important feature is that resistant starches do not substantially modify the organoleptic characteristics of the products to which they are added. Besides, resistant starches are considered functional ingredients since they positively impact consumer health. Among the physiological effects attributable to them are the homeostasis of colonic microbiota; improvement of glycemia and immune system; and a reduction of diabetes mellitus type 2, colon cancer, and metabolic syndrome risk. All these characteristics make resistant starches a convenient option for developing fiber-rich products.

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Universidad Nacional de La Plata-Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, La Plata, Argentina

    Carlos Gabriel Arp, María Jimena Correa & Cristina Ferrero

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  1. Carlos Gabriel Arp
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  2. María Jimena Correa
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  3. Cristina Ferrero
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Correspondence to Carlos Gabriel Arp , María Jimena Correa or Cristina Ferrero .

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Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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  1. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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Arp, C.G., Correa, M.J., Ferrero, C. (2022). Resistant Starch. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_34-1

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