Resistant Starch Production Technologies – a Review (original) (raw)

Resistant starch in food industry: A changing outlook for consumer and producer

Starch - Stärke, 2013

Due to the undeniable role of starch in nutrition, 60-70% of total energy consumed by most people around the world is provided by starch-based foods. Because of the low price and the availability of starch-based products, people accept these kinds of products more than ever. On the other hand, the selection of appropriate dietary fiber is vital due to the sensory characteristics' importance in functional foods, which play a key role in specifying consumers' acceptance. Resistant starch (RS) is a small fraction of starch which is resistant to digestion and may be fermented in the large intestine by microbiota. The unique characteristics of RS, such as its natural sources, gentle bland flavor, white color, low water holding capacity, etc. have made it a valuable supplement in the formulation of wide range of functional foods, even in microencapsulation of probiotics. While the aim of this study is to investigate the application of RS in food technology, it briefly reviews manufacturing, determining the amount of RS in the final product and prebiotic dosage needed to exert health benefits on the human gut as well.

Functional & technological aspects of resistant starch

2012

Resistant starch (RS) has evoked a considerable position in human society due to its putative and positive impacts on health. Dietary starches are significant sources of energy for human being and contributions to health. Resistant starch plays important role in potential health benefits similar to soluble fiber and in functional properties. Resistant starch absolutely influences the function of the digestive tract, the blood cholesterol level and microbial flora. Resistant starch is also lower impact on the sensory properties of food compared with traditional aspects due to its swelling capacity, viscosity, gel formation and water-binding capacity which make it useful in a variety of foods. By this resistant starch (RS) has drawn considerable attention over the last two decades.

Resistant starch in food: a review

Journal of the science of food and agriculture, 2014

The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorp...

WFL Publisher Manufacture of resistant starch by different physical modifications and storage times

Resistant starch is the starchy material that is not digested after being hydrolyzed in human's small intestine, but would be fermented in colon. Therefore, the physiological functions of the resistant starch are analogous to the dietary fibers of polysaccharides, and are claimed to have many benefits to health. The manufacturing of resistant starch by physical modifications is safe, easy and cheaper than chemical modifications. It depends on a number of factors. Among them, amylose content, degree of gelatinization and storage time are the most important factors for formation of resistant starch. In this research, high amylose maize starch (amylose>50%) was used to investigate the effects of different physical modifications (hot plate, water bath, high pressure autoclave) and storage time (storage at 7°C for 7 and 14 days) on the resistant starch content. The difference of physical modifications, treatment time and storage time on the resistant starch content of high amylose maize starch were compared to establish the optimal conditions of physical modifications for resistant starch manufacturing. Results showed that higher amount of resistant starch would be produced by various physical modifications and storage time of high amylose maize starch. The resistant starch content of high amylose maize starch processed by different physical modifications without storage was 8.74-28.55%, which would be influenced by physical modifications and treatment time. Further, water bath and high pressure autoclave treatment showed higher resistant starch content than hot plate treatment with or without storage, and both showed that 1 h treatment had the highest resistant starch content without storage (24.58 and 28.55%), while treatment for 1 h by water bath or high pressure autoclave treatment are the most effective physical modifications for resistant starch manufacturing from high amylose maize starch. However, the resistant starch content of most samples significantly increased after storage. In addition, the high amylose maize starch processed by water bath for 60 min and storage for 7 days had the highest resistant starch content (32.72%), but that in some samples significantly decreased when extending storage time to 14 days. The analysis of resistant starch content average indicated that there's no statistically significant difference in resistant starch content by using either the water bath or the high pressure autoclave treatment during storage. The results provide important information and index for the effective manufacturing of resistant starch for both research and commercial preparation.

Technological and sensory aspects of new resistant starch preparations used in baking process

1998

Among polysaccharides occurring in food products, only starch and glycogen are completely digested. Rich sources of resistant starch are starchy food products after hydrothermal treatments, being obtained with share of chemically-modified starch, or thermally-dehydrated foods. Bread is also a source of resis tant starch. Because of high consumption of bread in our climatic zone, it was interesting to know how the addition of new preparations of resistant starch, being obtained from physically-modified wheat, po tato, maize and tapioca starches, would affect the technological and sensory qualities of the final product and its level of RS. Based on the results of experiment, in which wheat dough was prepared with 10% share of RSpreparations from different botanic origin, it could be observed that the water absorption of flour mixed with RS-preparations increased from 4 to 7%. The rheological properties of dough from commercial wheat flour of poor technological quality with the share of RS-preparations were slightly changed since the time of dough development was lengthened, consistency of dough was improved, and its structure stability was weakened during kneading. Farinographic quality number (FQN) decreased, as compared to control in the same degree irrespective of the type of investigated RS-preparation. On a basis of the results of panel evaluation by profile method, in which 16 quality factors and total desirability in hedonic terms were considered, it was found that the wheat RS-preparation affected most favourably the taste and smell qualities. Tapioca and maize RS-preparations favoured less advantageous quality factors such as plain and floury. The examination of rheological properties of bread crumb showed that hardness of fresh breads, lh after baking, was higher for breads with RS-preparations compared to control bread. The instrumental measurements confirmed the expected decrease of elasticity and cohesiveness in fresh and 24-and 72hstored breads. These results suggest lower staling of bread, particularly with wheat and potato RSpreparations. The RS contents measurements as determined with involvement of salivary a-amylase during chew ing, show the increasing tendency for all RS preparations.

Analysis of resistant starch: a method for foods and food products

Food Chemistry, 1996

A method for resistant starch (RS) determination in food and food products is proposed. The main features are: removal of protein; removal of digestible starch; solubilization and enzymatic hydrolysis of RS; and quantification of RS as glucose released. Stomach and intestine physiological conditions (pH, transit time) were approximately simulated. All operations were performed in a 50ml centrifuge tube. Reference materials and food products were analysed by three laboratories. Statistical analysis included repeatability and reproducibility. This procedure is quite satisfactory for starchy foods containing appreciable quantities of RS and it may be useful for nutritional labelling of foodstuffs. For samples containing ⩽ 1% RS, differences are not significant and they can be considered as foods with a negligible RS content.

Latest Development Of Slowly Digestible Starch And Resistant Starch

2017

Recently, slowly digestible starch and resistant starch and starch have drawn considerable attention due to their demonstrated and putative positive impacts on health and functional properties. Resistant starch and slowly digestible starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Among their desirable physicochemical properties are their swelling capacity, viscosity, gel formation and water-binding capacity, which make them useful in a variety of foods. This has resulted in the development of different methods for their preparation processing and purification, hence a comprehensive review of methodologies for preparation of resistant starches and slow digestible starches and their physicochemical properties is warranted. This review on latest development of functional starches includes particularly their classification starch according to rate and extent of d...

Resistant Starch in Food Products

Resistant starch (RS) is the sum of starch and products of its degradation that are not digested in the small intestine of healthy individuals. Resistant starch has been categorized into the following types: 1) physically inaccessible or digestible resistant starch (e.g. starch present in partially ground cereals), 2) starch that occurs in its natural granular form (potato starch granules resistant to pasting, 3) retrograded starch (present in cooked-and-chilled potatoes) and 4) starches chemically or physically modified to be resistant to amylases. RS reduces the energy value and glycemic index of food products. Starches accessible to microorganisms present in the large intestine are of particular importance. The fatty acids formed due to fermentation processes favourably affect the metabolic processes by reducing cholesterol and triglycerides in human body. The formation of butyric acid in the final portion of the alimentary tract is particularly important in prevention of colon and colorectal cancer. RS content can be increased by adding it to the food products or by special preparation of the food products.

Low digestible starch and food industry: A changing paradigm

2020

Globally, starch based foods including staples are consumed most as they contribute maximum towards the daily per capita energy. While the carbaholic nature resulting high post prandial glycemic response has led to a starch dilemma and innovative low glycemic profile grains as well as products are thus the need of the hour. The presence of two nutritional fractions – slowly digestible starch (SDS) and resistant starch (RS) which endorse the low glycemic potency is thus supplemented in food industry for developing low glycemic food prototypes. The unique characteristic of RS like bland flavour, white colour, low water holding capacity along with its prebiotic potential has made them a valuable component in functional foods. Many strategies are currently applied to increase the proportion of SDS and RS including physical, chemical, enzymatic as well as their combinations. Thus, considering the changing paradigm, the aim of this review is to understand the basic concepts of starch dige...