Premium
Resistant starch in food industry: A changing outlook for consumer and producer
Author(s) -
Homayouni Aziz,
Amini Amir,
Keshtiban Ata Khodavirdivand,
Mortazavian Amir Mohammad,
Esazadeh Karim,
Pourmoradian Samira
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201300110
Subject(s) - prebiotic , resistant starch , food science , starch , dietary fiber , food industry , flavor , business , functional food , digestion (alchemy) , product (mathematics) , health benefits , microbiology and biotechnology , biology , chemistry , mathematics , medicine , geometry , chromatography , traditional medicine
Due to the undeniable role of starch in nutrition, 60–70% of total energy consumed by most people around the world is provided by starch‐based foods. Because of the low price and the availability of starch‐based products, people accept these kinds of products more than ever. On the other hand, the selection of appropriate dietary fiber is vital due to the sensory characteristics' importance in functional foods, which play a key role in specifying consumers' acceptance. Resistant starch (RS) is a small fraction of starch which is resistant to digestion and may be fermented in the large intestine by microbiota. The unique characteristics of RS, such as its natural sources, gentle bland flavor, white color, low water holding capacity, etc. have made it a valuable supplement in the formulation of wide range of functional foods, even in microencapsulation of probiotics. While the aim of this study is to investigate the application of RS in food technology, it briefly reviews manufacturing, determining the amount of RS in the final product and prebiotic dosage needed to exert health benefits on the human gut as well.