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Resistant Starch in Food

  • Pinky Raigond
  • Som Dutt
  • Brajesh Singh
Living reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)

Abstract

Consumers’ awareness on benefits of intake of low carbohydrate foods is increasing day by day. Carbohydrate-rich foods are generally blamed for causing/worsening diabetes and weight gain. However, the presence of resistant starch in carbohydrate-rich foods makes them somewhat suitable for health conscious persons. Resistant starch is of utmost importance to nutritionists and food processors. Resistant starch has assumed great importance due to its unique functional properties and health benefits. Resistant starch provides health benefits such as glycemic control, control of fasting plasma triglyceride and cholesterol levels, and absorption of minerals. Native quality of starch, processing techniques, and storage temperatures affect the resistant starch content in food. Commercial preparations of resistant starch are available in the market. These RS preparations are being used by food industries as an ingredient to lower the caloric value of the food products and also to improve textural and organoleptic characteristics of food. This book chapter will give insights into classification, structure, properties, production, applications, and health benefits of resistant starch.

Keywords

Resistant starch Classification Properties Production technology Applications Health benefits 

Abbreviations

ANN

Annealing treatment

GI

Glycemic index

HAS

High amylose starch

HHP

High hydrostatic pressure

HMT

Heat moisture treatment

HPT

High pressure treatment

NSP

Non-starch polysaccharides

RDS

Rapidly digestible starch

RS

Resistant starch

SCFA

Short chain fatty acids

SDS

Slowly digestible starch

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Copyright information

© Springer International Publishing AG 2017

Authors and Affiliations

  1. 1.Division of Crop Physiology, Biochemistry & Post Harvest TechnologyICAR-Central Potato Research InstituteShimlaIndia

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