M. Sajilata, R. Singhal, P. R. Kulkarni
2006.1.1COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
tlooto Summary
The concept of resistant starch has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults, and is now considered to provide functional properties and find applications in a variety of foods.
Abstract
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.
Citation format
SAJILATA, M.; SINGHAL, R.; KULKARNI, P. R. Resistant starch-a review. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2006, 5 1: 1–17.