Abstract
Dietary starches can make quite specific contributions to health and are important sources of energy for most people. For both its potential health benefits and functional properties, resistant starch has received much attention. It can positively influence the functioning of the digestive tract, the microbial flora, the blood cholesterol level, glycemic index and assist in the control of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fiber, as whole grains, bran, or other prebiotics. The low water-holding capacity, increased viscosity and gel formation and high water-binding capacity make it useful in a variety of foods. In this chapter, it was intended to discuss about different resistant starch types, food sources, potential health benefits and food applications of resistant starch.
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