Effect of heat-moisture treatment on resistant starch functional and thermal properties of mung bean (vigna radiate) starch

Abstract

The formulation of well-designed food products always being a very interesting sector in food science and technology. Based on the data stated by World Health Organization [1], diabetic patients have been risen from 108 million in 1980 to 422 million in 2014 leading to the cause of major deaths in 2030. Starch is considered as a significant carbohydrate for human regime existing due to its high source of energy. Since starch is very easily digestible in small intestine and causes increment of blood glucose level, its consumption is very much detrimental for diabetes and obsessed patients. Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3]. Therefore RS can be an alternative approach for production of new, innovative functional food products especially for diabetes and obsessed individuals.