Resistant Starch

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The discovery of resistant starch representsone of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. There has been a steady increase in knowledge of its sources, uses and physiological effects, but more information is neededon the measurement and complex physiological functions of the various types. Resistant starch is now being incorporated into commercial foods as an ingredient to increase dietary fibre intake. Both commercial and natural sources of resistant starch have been linked to an array of health benefits, especially those related to gut health. Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch, their strengths and limitations. Applications in different food categories are addressed by recognized academic researchers and industry experts. The book includes descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products. It also looks at the mechanism for improving intestinal health by resistant starch in comparison to prebiotic oligosaccharides and regular dietary fibres. Other chapters cover the impact of resistant starch on blood glucose response, satiety and gut microbiota composition, as well as metabolism in animal models and individual human subjects, and reviews research conducted into the ways in which resistant starch can support the prevention of colon cancer. Resistant Starch: Sources, Applications and Health Benefits is unique in focusing on this versatile and important ingredient, which will be of great use to a wide range of food professionals, including food scientists, product developers and manufacturers. The Authors Yong-Cheng Shi isAssociate Professor and Director, Carbohydrate Polymers - Technology and Product Innovation Department of Grain Science and Industry, Kansas State University, USA. Clodualdo C. Maningat is Vice President, Applications Technology and Technical Services, MGP Ingredients, Inc., USA Also available from Wiley-Blackwell Oats Nutrition and Technology Edited by YiFang Chu / ISBN 978-1-118-35411-7 Cereals and Pulses: Nutraceutical Properties and Health Benefits Edited by Liangli L. Yu, Rong Tsao and Fereidoon Shahidi ISBN 978-0-8138-1839-9
The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine, is naturally present in foods. Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products.

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Yong-Cheng Shi

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Food Science & Technology Functional Food Functional Food, Nutraceuticals Functional Foods & Nutraceuticals Lebensmittelforschung u. -technologie

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