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Resistant Starch in Food

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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

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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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Raigond, P., Dutt, S., Singh, B. (2017). Resistant Starch in Food. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_30-1

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