Resistant starch as functional ingredient

Abstract

Resistant starch (RS) is a recently recognized source of fiber and is classified as a fiber component with partial or complete fermentation in the colon, producing various beneficial effects on health. RS also offers an exciting new potential as a food ingredient, mainly as a prebiotic ingredient. RS can be fermented by human gut microbiota and provides the colonic microbiota with a fermentable carbohydrate substrate. As a functional fiber, its fine particles and bland taste make the formulation of a number of food products possible with better consumer acceptability and greater palatability than those made with traditional fibers. Technically, it is possible to increase the RS content in foods by modifying the processing conditions such as pH, heating temperature and time, the number of heating and cooling cycles, freezing, and drying. RS shows improved crispness and expansion in certain products, which have better mouthfeel, color, and flavor than products produced with traditional insoluble fibers.