Resistant stach

Abstract

Resistant starches are a diverse group of starches of different botanical origins that have the property of passing through the digestive tract without being degraded. This property is related to different physical or chemical factors such as protection by the cell walls, natural or induced crystalline structure, chemical modification, or complexation with lipids. Resistant starches are considered dietary fiber, and they present an enormous versatility since they were tested in a broad spectrum of farinaceous products such as bread, cakes, cookies, and pasta, but also dairy products, with excellent results. An important feature is that resistant starches do not substantially modify the organoleptic characteristics of the products to which they are added. Besides, resistant starches are considered functional ingredients since they positively impact consumer health. Among the physiological effects attributable to them are the homeostasis of colonic microbiota; improvement of glycemia and immune system; and a reduction of diabetes mellitus type 2, colon cancer, and metabolic syndrome risk. All these characteristics make resistant starches a convenient option for developing fiber-rich products.