Amido resistente: Aplicações e métodos de produção

Abstract

This review aimed to provide a basis for better comprehension of the resistant starch (RS) concept, responsible for raising the dietary fiber level in foods with reduced sensory changes. The main topics approached in this review were: starch granule composition, digestibility, RS types, how RS can be affected by processing, RS application in foods, and methods for RS production. It was concluded that are still required further researches regarding the RS practical application in food in order to improve them nutritionally, increasing dietary fiber intake of the Brazilian population.