Utilization of resistant starch as-a functional ingredient in health food products ปารมี ชุมศรี

Abstract

Resistant starch (RS) is a form of starch that resists digestion in the small intestine and, as such, is classified as a type of dietary fibre. RS can be categorised as one of five types (RS1–5), some of which occur naturally in foods such as bananas, potatoes, grains and legumes and some of which are produced or modified commercially, and incorporated into food products. However, it has only been in the past decade that the use of ingredients with a high resistant starch content has occurred in foods, initially in Australia but now throughout the world. Foods containing these resistant starch-rich ingredients include not only staple foods, such as bread and breakfast cereals, but also foods designed for those with special physiological or medical needs, or for individuals who are seeking to manage energy intake and control weight. Which Resistant starch is a recently recognized source of fibre and is classified as a fibre component with partial or complete fermentation in the colon, producing various beneficial effects on health.