Resistant starch as functional ingredient: A review

Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistan...

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Bibliographic Details
Published in:Food research international 2010-05, Vol.43 (4), p.931-942
Main Authors: Fuentes-Zaragoza, E., Riquelme-Navarrete, M.J., Sánchez-Zapata, E., Pérez-Álvarez, J.A.
Format: Article
Language:English
Subjects:
Applications
Biological and medical sciences
Blood
bran
cholesteremic effect
dietary fiber
Dietary fibre
dietary nutrient sources
Digestibility
Fibre
Food industries
Foods
Fruits
fruits (food)
functional properties
Functionality
Fundamental and applied biological sciences. Psychology
glycemic control
Health
health promotion
ingredients
literature reviews
Microorganisms
physicochemical properties
Physiological effects
prebiotics
Resistant starch
sensory evaluation
soluble fiber
Starch and starchy product industries
Starches
Swelling
water binding capacity
whole grain foods
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Summary:Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistant starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran. Among its desirable physicochemical properties are its swelling capacity, viscosity, gel formation and water-binding capacity, which make it useful in a variety of foods. In this review, we discuss different types of resistant starch, food sources, and potential health benefits and food applications of resistant starch.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2010.02.004