Resistant Starch–A Review
Version of Record online: 20 NOV 2006
Comprehensive Reviews in Food Science and Food Safety
Volume 5, Issue 1, pages 1–17, January 2006
How to Cite
Sajilata, M.G., Singhal, R. S. and Kulkarni, P. R. (2006), Resistant Starch–A Review. Comprehensive Reviews in Food Science and Food Safety, 5: 1–17. doi: 10.1111/j.1541-4337.2006.tb00076.x
- Issue online: 20 NOV 2006
- Version of Record online: 20 NOV 2006
- MS 20050127 Submitted 2/28/05, Revised 8/2/05, Accepted 10/29/05.
- resistant starch (RS);
- physiological effects;
- commercial sources
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.