Resistant starch: a potential functional food ingredient

Abstract

As the substantial contribution of resistant starch to food nutritional quality and disease prevention becomes more obvious, the challenge of incorporating it in the diet and increasing its intake remains. Western diets in particular, are estimated to have very low levels of resistant starch, and this has been linked to the prevalence of some of the non‐infectious diseases such as colorectal cancer and type 2 diabetes. There is a need therefore to increase the consumption of foods high in resistant starch. Resistant starch levels in food are determined by the nature of the starch and the processing techniques applied in production. Application of processes that optimize and stabilize resistant starch and its utilization as an ingredient in functional food product development will greatly contribute to its availability for consumption. This will enable attainment of the attendant physiological benefits of resistant starch, primarily in the area of disease prevention.

Citation

Niba, L.L. (2002), "Resistant starch: a potential functional food ingredient", Nutrition & Food Science, Vol. 32 No. 2, pp. 62-67. https://doi.org/10.1108/00346650210416985