Resistant Starch–A Review
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TLDR
The concept of resistant starch has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults, and is now considered to provide functional properties and find applications in a variety of foods.Abstract:
The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.read more
Citations
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New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
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Encapsulation of probiotic living cells: From laboratory scale to industrial applications
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Resistant starch as functional ingredient: A review
Evangélica Fuentes-Zaragoza,M.J. Riquelme-Navarrete,Elena Sánchez-Zapata,José Ángel Pérez-Álvarez +3 more
TL;DR: Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health.
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Slowly digestible starch – its structure and health implications: a review
U. Lehmann,Frédéric Robin +1 more
TL;DR: The present review highlights current knowledge on starch structures causing a slow digestibility and explores their health implications.
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Composition, molecular structure, properties, and modification of pulse starches: A review
TL;DR: In this article, a review summarizes the present status of knowledge on the isolation, composition, molecular structure, properties and modification of pulse starches and future research needs in the area of pulse stars are outlined.
References
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Glycemic index of foods: a physiological basis for carbohydrate exchange.
David J.A. Jenkins,Thomas M.S. Wolever,Rodney H Taylor,H. M. Barker,H Fielden,J M Baldwin,A C Bowling,H C Newman,Alexandra L. Jenkins,D V Goff +9 more
TL;DR: The effect of different foods on the blood glucose levels was fed individually to groups of 5 to 10 healthy fasting volunteers, and a significant negative relationship was seen between fat and protein and postprandial glucose rise but not with fiber or sugar content.
Journal Article
Classification and measurement of nutritionally important starch fractions
TL;DR: Values for RS are similar to the amount of starch escaping digestion in the small intestine of ileostomates, and are a guide to the amounts of starch likely to enter the colon for fermentation.
Journal ArticleDOI
Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study.
TL;DR: Changes in concentration of buffer and base and the use of hydrochloric acid instead of phosphoric acid to the official final action method for TDF have been adopted and there was excellent agreement between the T DF determined independently and the TDF determined by summing the IDF and SDF.
Journal ArticleDOI
Polymodal distribution of the chain lengths of amylopectins, and its significance
Journal ArticleDOI
Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates
TL;DR: A method is reported for the measurement of non-starch polysaccharides (NSP) from plant foods, which are the major components of “dietary fibre” and results for the NSP analysis of selected foods are given.
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