Due to the undeniable role of starch in nutrition, 60-70% of total energy consumed by most people around the world is provided by starch-based foods. Because of the low price and the availability of starch-based products, people accept these kinds of products more than ever. On the other hand, the selection of appropriate dietary fiber is vital due to the sensory characteristics' importance in functional foods, which play a key role in specifying consumers' acceptance. Resistant starch (RS) is a small fraction of starch which is resistant to digestion and may be fermented in the large intestine by microbiota. The unique characteristics of RS, such as its natural sources, gentle bland flavor, white color, low water holding capacity, etc. have made it a valuable supplement in the formulation of wide range of functional foods, even in microencapsulation of probiotics. While the aim of this study is to investigate the application of RS in food technology, it briefly reviews manufacturing, determining the amount of RS in the final product and prebiotic dosage needed to exert health benefits on the human gut as well.

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Dramatic growth in date (Phoenix dactylifera L.) production, makes it clear to apply proper methods to preserve this nutritious fruit for a long time. Numerous methods have been used to gain this goal in recent years that can be classified into non-thermal (fumigation, ozonation, irradiation, and packaging) and thermal (heat treatment, cold storage, dehydration, jam etc.) processing methods. In this paper these methods were reviewed and novel methods for date preservation were presented.

Due to the high consumption of pasta products, enrichment of the final product with non‐digestible oligosaccharides has gained interest. Resistant starch type two (RS2) can tolerate high moisture and temperature involved in the macaroni production process. The aim of this study is to compare the textural properties of cooked and uncooked RS2‐enriched macaroni with the control sample. The substitution of RS2 results in a significant reduction in moisture content (p < 0.05). The color of fortified macaroni is brighter than the control (48.88 ± 0.18). The presence of RS2 leads to a substantial improvement in textural properties. Hardness and cohesiveness of macaroni at 10% RS2 level are significantly higher than the control sample while adhesiveness and chewiness are lower (p < 0.05). The sample with 7.5% RS2 shows the best cooking properties. Cooking loss and water absorption get reduced significantly as the amount of RS2 increases. Sensory evaluation results show a significant reduction in adhesiveness. Resistant starch type two could function as a dietary fiber that improves texture without having a negative impact on consumer acceptance.

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