Resistant Starch

Abstract

Resistant starch (RS) can be defined as the fraction of starch not digested and absorbed in the small intestine, but ferments in the colon. It consists of physically enclosed starch (RS1), certain types of raw starch granules (RS2), and retrograded amylose (RS3). Modified starches used as food additives may also be partially resistant (RS4), and recently amylose lipid complexes are considered as RS (RS5). RS is part of dietary fiber. The latter is important for the gut health. Unfortunately, the intake of dietary fiber is far below the recommended level. Nonstarch polysaccharides for example bran, seed coat, fruits, and vegetables are good sources of dietary fiber. However, their negative aspects in terms of food oral processing and other sensory attributes can cause food rejection among consumers. RS generally does not impact product sensory and food oral processing characteristics as much as structural nonstarch polysaccharides. Starch is also more abundant in grains, tubers, and some roots than structural nonstarch polysaccharides. The conversion of glycemic starch into nonglycemic-RS is a good strategy to increase dietary fiber intake. This special edition on “resistant” starch showcases current state-of-the-art literature on RS in various grains roots, tubers, and green bananas. The health benefits of RS are also explored followed by strategies on how to increase RS during food processing. Some research papers also show some latest scientific information on RS. We hope that this issue has provoked some thoughts in new research and technology development of RS. The journal humbly thanks all the authors for their contribution. Mohammad Naushad Emmambux is currently a full professor in the Department of Consumer and Food Sciences, University of Pretoria. He is the research leader for food processing at the DST/NRF Centre of Excellence in Food Security. His research is broadly on African food biopolymers for nutrition and functional use. The main focus is on the chemistry and technology of starch, protein and nonstarch polysaccharides for “clean label” new food ingredients as well as sustainable and convenient foods.