Effect of Processing on Resistant Starch Formation in Food: A Review

Authors

  • Ashok Kumar Shrestha Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia

Keywords:

Resistant starch, Retrogradation, Structure, Processing

Abstract

Resistant starch (RS) is the fraction of starch that remains undigested in small intestine in human and metabolized in large intestine that has potential to improve human health. Processing operations tend to destroy the structure of native starch granule forming retrograded starch (RS3) which is manifested by the change in conformation of starch structure such as crystallinity; thermal properties; morphology; viscosity and other physico-chemical properties. To improve the RS content in foods, it is imperative to know the effect of processing on the transformation of starch properties leading to altered enzyme resistance of native starch. This paper reviews the starch structure and effects of various processing techniques on the formation  of enzyme resistant starch in foods.  

 Key words : Resistant starch, Retrogradation; Structure; Processing 

Journal of Food Science & Technology Nepal Vol 4, September, 2008 Page: 1-11

 

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Abstract
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Author Biography

Ashok Kumar Shrestha, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia

Professor; Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia

Published

2009-06-30

How to Cite

Shrestha, A. K. (2009). Effect of Processing on Resistant Starch Formation in Food: A Review. Journal of Food Science and Technology Nepal, 4, 1–11. Retrieved from https://www.nepjol.info/index.php/JFSTN/article/view/1987

Issue

Vol. 4 (2008)

Section

Articles

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.