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. 2006 Jan;5(1):1-17.
doi: 10.1111/j.1541-4337.2006.tb00076.x.

Resistant Starch-A Review

M G Sajilata  1 , Rekha S Singhal  1 , Pushpa R Kulkarni  1
Affiliations

Resistant Starch-A Review

M G Sajilata et al. Compr Rev Food Sci Food Saf. 2006 Jan.

Abstract

The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.

Keywords: applications; commercial sources; determination; digestibility; formation; functionality; physiological effects; preparation; resistant starch (RS).

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References

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