Resistant starch is a type of starch that resists digestion in the small intestine and reaches the large intestine intact. It is found in various foods such as grains, legumes, fruits, and vegetables, and can also be produced through food processing. Resistant starch has been associated with various health benefits, including improved glycemic control, increased […]

Resistant starch (RS) can be classified into four different fractions based on their physical and chemical properties: RS1, RS2, RS3, and RS4. Overall, the potential health benefits of resistant starch consumption include the promotion of healthy gut microbiota, improved glycemic control, increased satiety, reduced energy intake, and the reduction of the risk of colon cancer. […]

Resistant Starch (RS) possesses unique functional properties and physiological benefits as a food ingredient. It has a lower caloric value (8 kJ/g) and is beneficial to the production of high-quality foods. Unique functional properties of RS involve a fine particle size, bland flavor, and whitish color. In addition, it possesses desirable physicochemical properties such as […]

Resistant starch is a type of dietary fiber that resists digestion in the small intestine and reaches the large intestine intact, where it serves as food for beneficial gut bacteria. It has been associated with a variety of health benefits, including improved insulin sensitivity, lower blood sugar levels, reduced inflammation, and improved gut health. These […]

Various methods have been developed for the determination of Resistant Starch (RS) involving significant differences in sample preparation, enzymes used, and the establishment of experimental conditions that mimic the gastrointestinal environment. Most methods have focused on the determination of total RS, but specific methods have been developed to quantify RS1, RS2, and RS3. A basic […]

Many approaches can be used to increase the content of Resistant Starch (RS), including acid hydrolysis, debranching, autoclaving/cooling cycles, heat moisture treatment (HMT), chemical modification, and starch-lipid complexation. There has been great interest in increasing the RS content in food. The content of RS formed during the processing of starchy foods is controlled by a […]

There are many factors that affect the digestibility of starch, including the physical form of grains and seeds, plant genotype, associations between starch and other food components, and food processing methods (milling, cooking, annealing, high-pressure processing, autoclaving, irradiation, and extrusion and storage times). The Inaccessibility of Starch When starch-rich foods are not finely ground, the […]

Resistant starch is defined as being not hydrolyzed to D-glucose in the small intestine within 120 min of being consumed but is instead fermented in the colon. According to its structure or its routes of escaping digestion, RS is classified into five types. RS1: Physically inaccessible starch RS1 is physically inaccessible to digestive enzymes because […]

Starch is a complex carbohydrate that is widely used in food products. It is a semicrystalline granule with a tight radial pattern of molecules. Starch has varying molecular structures, depending on the botanical source. Normal starch contains around 70–80% amylopectin and 20–30% amylose. Waxy starch has mostly amylopectin, while high-amylose starch contains more than 40% […]

Cereals are a major energy-providing food for the global population, and starch is the major energy component in cereals. Tubers and legumes are also important sources of starch in the diet. Starch is the main contributor to sufficient caloric intake in the global population, probably contributing to close to 40% of the global energy intake. […]