Resistant starch as functional ingredient: A review
Abstract
Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistant starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran. Among its desirable physicochemical properties are its swelling capacity, viscosity, gel formation and water-binding capacity, which make it useful in a variety of foods. In this review, we discuss different types of resistant starch, food sources, and potential health benefits and food applications of resistant starch.
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Type 3 resistant starch forms when gelatinized starch is cooled, promoting retrogradation and increasing crystalline, enzyme-resistant structures of amylose and amylopectin.
“Type 3 resistant starch (RS3) forms when gelatinized starch is cooled, a process that promotes retrogradation and increases crystalline, enzyme-resistant structures of amylose and amylopectin [8,9,10,11,12].”
From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [10]
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- Authors
- Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E., & Pérez-Álvarez, J. A.
- Affiliations
- Universitat de Miguel Hernández d'Elx (ES)
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2010-05
- Volume
- 43
- Issue
- 4
- Pages
- 931-942
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2109792269
- Cited by
- 874
- References
- 0
- Citations by year
- 2026: 26 · 2025: 39 · 2024: 66 · 2023: 48 · 2022: 74 · 2021: 78 · 2020: 83 · 2019: 85 · 2018: 67 · 2017: 61 · 2016: 62 · 2015: 61 · 2014: 43 · 2013: 34 · 2012: 21
- FWCI
- 24.58
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- resistant starch, functional food ingredients, dietary fiber, gut microbiota, serum cholesterol, glycemic index, diabetes management, sensory properties of food, swelling power, viscosity, gelation, water holding capacity, food applications
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