Preparation, health benefits and applications of resistant starch—a review

TLDR

Resistant starch is a non‑digestible carbohydrate that ferments in the colon to produce short‑chain fatty acids and is valued for its physicochemical properties, enabling its incorporation into diverse food products and conferring health benefits such as improved gut health, glycemic control, and lipid lowering. This review surveys the types, sources, preparation methods, health benefits, and applications of resistant starch. Resistant starch is produced through various physical, enzymatic, and chemical modifications that alter its digestibility.

Abstract

Resistant starch (RS) encompasses those forms of starch, which are not accessible to human digestive enzymes and are fermented in the colon producing short chain fatty acids. Because of its unique physicochemical and functional properties resistant starch finds use in wide range of food products and yields high quality products. It has recently gained substantial importance due to its positive impact on health. Among the health benefits include improvement of colonic health and microflora, management of diabetes, lower glycemic index and blood cholesterol levels, reduced bilestone formation, increased mineral absorption, and potential to modify fat oxidation. Technically RS can be produced by different physical, enzymatic and chemical modifications. This article reviews about types of resistant starch, sources, preparation, health benefits, and applications of resistant starch.