Abstract
Resistant starch (RS) has drawn considerable attention over the last two decades due to its demonstrated and putative positive impacts on health. This has resulted in the development of a variety of analytical protocols for its determination, hence a comprehensive review of methodologies for analyzing resistant starch is warranted. Adding to the complexity, the RS contents of starchy materials vary widely and RS levels are impacted by processing. This review compares commonly used methods for the determination of RS, briefly reviews the process of starch digestion in the human, and discusses the complications and challenges associated with determining RS in foods.
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