Preparation, health benefits and applications of resistant starch—a review

Abstract

Resistant starch (RS) encompasses those forms of starch, which are not accessible to human digestive enzymes and are fermented in the colon producing short chain fatty acids. Because of its unique physicochemical and functional properties resistant starch finds use in wide range of food products and yields high quality products. It has recently gained substantial importance due to its positive impact on health. Among the health benefits include improvement of colonic health and microflora, management of diabetes, lower glycemic index and blood cholesterol levels, reduced bilestone formation, increased mineral absorption, and potential to modify fat oxidation. Technically RS can be produced by different physical, enzymatic and chemical modifications.

Physicochemical, Molecular, and Digestion Characteristics of Annealed and Heat–Moisture Treated Starches Under Acidic, Neutral, or Alkaline pH

“…These sorts of starches are responsible for many metabolic and health benefits that mainly include steady and slow glucose release, which in the long term may be beneficial in modulating insulin response (Shin et al 2009;Ashwar et al 2016;Van Hung et al 2016). From the nutritional point of view, starches are purposely modified to generate materials with higher amounts of SDS and RS.…”

“…From the nutritional point of view, starches are purposely modified to generate materials with higher amounts of SDS and RS. The formation of either SDS or RS fractions on thermal-treated starches has been widely discussed by many authors, showing that besides the starch sources, the incubation conditions such as temperature, moisture content, and incubation time are determinant on the formation of either SDS or RS (Jacobs and Delcour 1998;Zhou et al 2014;Ashwar et al 2016). The native starches showed starch digestion fractions similar to previous reports, with the typical high amounts of RDS (³84.26%), relatively low SDS (£11.38%), and a small portion of RS (£4.36%) (Table III) (Zhou et al 2014;Bian and Chung 2016).…”

“…These sorts of starches are responsible for many metabolic and health benefits that mainly include steady and slow glucose release, which in the long term may be beneficial in modulating insulin response (Shin et al 2009;Ashwar et al 2016;Van Hung et al 2016). From this we can hypothesize that the applied treatments and pH conditions affected the starch molecular structure, as shown by differences in the l max values (Wang and Copeland 2015;Ashwar et al 2016). The use of ANN and HMT treatments had a positive effect on decreasing the RDS fractions, and it increased the SDS up to 42.31% for the ANN rice and the RS up to 8.66% for the HMT potato.…”

Pães De Mel Elaborados Com Farinha De Diferentes Variedades De Banana Verde

“…Na dieta, sua inclusão é vista como positiva por diversos estudos, fato que se encontra relacionado a sua composição nutricional [6][7][8] em função do seu elevado teor de amido resistente e de sua ação biológica redutora sobre o índice glicêmico 9 e seu papel para a saúde e integridade do cólon. 10,11 A literatura tem apresentado o uso de farinhas de banana verde como opção de flour were 17% and for the loaves of bread the highest difference (p≤0.05) was expressed in the reduction of the post-cooking height for the formulations with the flour due to the high content of Fiber and RA in the breads. The FBVC silver and nanicão presented humidity according to the Brazilian legislation, high content of RA, protein, FA and ash.…”

Production of resistant starch (RS3) from edible bean starches

“…Resistant starch 3 is retrograded amylose formed after gelatinization and cooling of starch, whereas RS4 is chemically modified RS. Resistant starch 4 is resistant to digestion owing to the formation of new chemical bonds that are not hydrolyzed by amylolytic enzymes (Ashwar, Gani, Shah, Wani, & Masoodi, ; Dupuis, Liu, & Yada, ; Haralampu, ; Raigond, Ezekiel, & Raigond, ; Sajilata, Singhal, & Kulkarni, ).…”