Resistant Starch–A Review
Abstract
The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.
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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 [8]
The cooling process of starchy products leads to the formation of type-3 resistant starch, thus reducing the digestible carbohydrate content of the food.
“The cooling process of starchy products leads to the formation of type-3 resistant starch, thus reducing the digestible carbohydrate content of the food [40].”
From The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults (2024) · cites this paper as [40]
The crystallised starch form can resist enzymatic degradation in the small intestine for up to three hours and spontaneously lower the concentration of digestible starch in cooked rice.
“This crystallised starch form can resist enzymatic degradation in the small intestine for up to three hours [10] and spontaneously lower the concentration of digestible starch in cooked rice [11].”
From Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution (2017) · cites this paper as [10]
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“This crystallised starch form can resist enzymatic degradation in the small intestine for up to three hours [10] and spontaneously lower the concentration of digestible starch in cooked rice [11].”
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“The formation of type 3 resistant starch during the cooling of cooked starch products reduces the content of available and digestible carbohydrates in a meal [19].”
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“The cooling process of starchy products leads to the formation of type-3 resistant starch, thus reducing the digestible carbohydrate content of the food [40].”
Controlling the delivery of glucose in foods
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Rogowicz-Frontczak, A., Strozyk, S., Pilacinski, S., Koperska, A., Le Thanh-Blicharz, J., Tanska, M., & Zozulinska-Ziolkiewicz, D. (2026) · Nutrients · doi:10.3390/nu18071152 · Cited by 1 · see citing works
“Cooling promotes retrogradation, during which, amylose molecules and long branch chains of amylopectin form ordered structures (double helices and crystallites) that resist alpha-amylase hydrolysis [8–12].”
- Authors
- Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R.
- Affiliations
- Institute of Chemical Technology (IN)
- Corresponding author
- Sajilata, M.G.
- Singhal, Rekha S.
- Kulkarni, Pushpa R.
- ORCID
- Singhal, Rekha S.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2006-01
- Volume
- 5
- Issue
- 1
- Pages
- 1-17
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1999867382
- Cited by
- 1,660
- References
- 1
- Citations by year
- 2026: 55 · 2025: 66 · 2024: 96 · 2023: 91 · 2022: 124 · 2021: 134 · 2020: 121 · 2019: 104 · 2018: 101 · 2017: 101 · 2016: 108 · 2015: 93 · 2014: 85 · 2013: 84 · 2012: 73
- FWCI
- 29.36
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
- PubMed (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, dietary fiber, functional foods, health benefits
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