Resistant Starch and Its Applications

Abstract

Resistant starch (RS) can escape digestion in the small intestine to be fermented only in the colon, thus producing short-chain fatty acids (SCFAs). RS has beneficial effects on human metabolism and colonic health by improving glycemic and insulin responses, controlling lipid metabolism, modulating the gut microbiota similar to probiotics, and preventing colon cancer. RS possesses the desired physicochemical properties including fine particle size, a bland flavor, and a whitish color, necessary to produce high-quality foods. Because of its unique health benefits and properties as a functional fiber, RS has the potential for utilization in a variety of foods. RS can be commercially produced by different physical, enzymatic, and chemical modifications. In this chapter, an overview is provided including the classification of different types of RS, preparation approaches based on factors affecting the digestion of starch, various detection methods for RS, a detailed explanation of the biology and health benefits, and applications for RS in foods.