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Preparation, health benefits and applications of resistant starch—a review
Author(s) -
Ashwar Bilal Ahmad,
Gani Adil,
Shah Asima,
Wani Idrees Ahmed,
Masoodi Farooq Ahmad
Publication year - 2016
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.201500064
Subject(s) - resistant starch , starch , glycemic index , health benefits , food science , glycemic , chemistry , biochemistry , insulin resistance , microbiology and biotechnology , biology , medicine , traditional medicine , insulin
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. This article reviews about types of resistant starch, sources, preparation, health benefits, and applications of resistant starch.