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Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. [ 1 ] [ 2 ] Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or used as an additive in manufactured foods.
“Resistant starch is dietary fiber and dietary fiber has broad health benefits, including gut health, weight maintenance, glucose control, and protection against cancer,” says Joanne Slavin ...
Resistant starch is starch that escapes digestion in the small intestine of healthy individuals. High-amylose starch from wheat or corn has a higher gelatinization temperature than other types of starch, and retains its resistant starch content through baking, mild extrusion and other food processing techniques.
Digestion-resistant maltodextrins were developed in the 1990s from studies of starch nutrition, leading to the definition of resistant starch. [15] This was accompanied by the detection of digestion-resistant components in food products and manufacturing methods.
Resistant starch from starchy foods are also well documented prebiotics and have historically been the highest source of prebiotics in the diet, as 4-10% of starch in mixed diets has been shown to reach the large intestine. [24] One study reported that individuals consuming a traditional diet in Africa consumed 38 grams of resistant starch/day ...
Isomaltooligosaccharide (IMO) is a mixture of short-chain carbohydrates which has a digestion-resistant property. IMO is found naturally in some foods, as well as being manufactured commercially. The raw material used for manufacturing IMO is starch, which is enzymatically converted into a mixture of isomaltooligosaccharides.
Retrograded starch is a type of resistant starch. Chemical modification of starches can reduce or enhance the retrogradation. Waxy, high amylopectin, starches also have much less of a tendency to retrogradate. Additives such as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch. [citation needed]
Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties. [1] Modified starches are used in practically all starch applications, such as in food products as a thickening agent , stabilizer or emulsifier ; in pharmaceuticals as a disintegrant ; or as ...