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Resistant starch in food: a review.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Raigond, Pinky Ezekiel, Rajarathnam Raigond, Baswaraj
Description	Country affiliation: India Author Affiliation: Raigond P ( Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India.); Ezekiel R ( Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India.); Raigond B ( Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India.)
Abstract	The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS.
File Format	HTM / HTML
ISSN	00225142
Issue Number	10
Volume Number	95
e-ISSN	10970010
Journal	Journal of the Science of Food and Agriculture
Language	English
Publisher	Wiley
Publisher Date	2015-08-15
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Agriculture Food Analysis Starch Chemistry Metabolism Animals Digestion Food Handling Humans Probiotics Journal Article Review
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science Biotechnology Agronomy and Crop Science

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