Utilization of Resistant Starch in Food Industry
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Abstract
This review article presents basic information on resistant starch and its applications in the food industry. Resistant starch (RS) refers the starch portion that is resistant to enzymatic digestion in the human upper gastrointestinal tract and passes into the large intestine. Currently, there are five types of RS, based on their physical structures and mechanisms of resistance to enzyme hydrolysis. In addition, new definition of RS types has also been reported based on their effects on the gut microbiota. RS has several benefits, such as acting as prebiotics, which have biological effects beneficial to human health, helping to reduce blood sugar levels, helping to control weight and prevent obesity, and aiding in the absorption of certain minerals. However, each RS type has its own characteristics and physiological impacts on organisms. For the food industry, RS is a functional food ingredient that is more suitable to supplement or replace starch in food products than general dietary fiber. Moreover, RS can be used for encapsulating bioactive compounds and health beneficial microorganisms to enhance their stability and to aid their delivery through the digestive system in the body.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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