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Resistant Starch?A Review
January 2006
January 2006
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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.