Abstract
Both naturally occurring and synthesized starch sub-types, which are known collectively as Resistant Starch (RS), have great potential for functional food development because RS ingredients can provide a range of technical benefits in the formulation of foods and assist in the provision of a variety of potential physiological improvements for people consuming those foods. RS is found naturally in a broad range of starchy foods and can be added as a functional ingredient. RS is an unusual form of Dietary Fiber (DF) in that the amount can change during food processing and consumption. This chapter focuses on the RS ingredients that can be added to foods with the emphasis that RS ingredients have two important roles: to restore nutrients lost with food processing and to enhance the physiological benefits that could be gained through the consumption of processed foods. It also highlights the RS ingredients from High-Amylose Maize (HAM) or corn, which is, globally, the primary source of commercial RS ingredients supported by a significant body of published scientific literature.
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