| Literature DB >> 33412740 |
M G Sajilata1, Rekha S Singhal1, Pushpa R Kulkarni1.
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.Entities:
Keywords: applications; commercial sources; determination; digestibility; formation; functionality; physiological effects; preparation; resistant starch (RS)
Year: 2006 PMID： 33412740 DOI： 10.1111/j.1541-4337.2006.tb00076.x
Source DB: PubMed Journal: Compr Rev Food Sci Food Saf ISSN： 1541-4337 Impact factor: 12.811