Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

Abstract

AbstractThe aim of this review is to gather information on key controlling parameters affecting resistant starch (RS) formation, different strategies for its enhancement and to direct future prospect of viable RS enhancement technologies in whole rice. To achieve this, a thorough literature review is done, and the possible ways are suggested. People in developing countries rely on starch‐based whole rice. Excessive rice consumption may promote several potential health diseases, such as obesity, type II diabetes, and the risk of colorectal cancer. RS, functionally similar to dietary fiber, could effectively minimize and control such health diseases. Therefore, successive progress in the enhancement of RS content in starch‐based powder or flour has been achieved through the improvement of functional attributes of starch with the adoption of different methodologies (genetic, physical, chemical, and enzymatic treatments). However, as people primarily consume starch‐rich whole rice grains in their regular diet than diets with rice flour, the functional attributes of whole rice grains without destroying its native structure and wholesomeness should be developed. Physical treatment could be more inexpensive and effective than chemical and enzymatic methods while applying on whole rice grains. But it does not improve as much RS level in whole rice as compared to other methods. Hence, one or more physical treatments could be combined with each other or may be conjugated with chemical or enzymatic treatment for significant improvement of rice RS.Practical applicationsRecently, people are much concerned about functional diets which are capable to provide nutritive value as well as to minimize potential health diseases. Such awareness enhances the consumption of resistant starch, like dietary fiber. Cereals like rice contain meager amount of resistant starch. Hence, the demand for resistant starch in our body cannot be fulfilled through rice consumption. The only way to resolve this problem is to enhance resistant starch content in whole rice grains through developing different process modification (physical, chemical, and enzymatic). To develop such modified process technologies, a detailed knowledge on the key controlling parameters affecting starch RS formation and different strategies for enhancement of RS content is required. This review explores the current status of RS enhancement strategies and tried to explore the possible future directions of viable RS enhancement technologies for whole grain.