Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review

Karunarathna, Sankha; Wickramasinghe, I.; Truong, Tuyen; Brennan, Charles S.; Navaratne, S. B.; Chandrapala, Jayani

doi:10.1080/87559129.2023.2204137

Cited by 6 publications

(2 citation statements)

References 137 publications

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“…They also act as functional food ingredients as prebiotics, low calorie foods and in products for oral rehydration therapy and use in products for coeliac, as bulk laxatives (Karunarathna et al, 2023). Thus, RS has several technological benefits.…”

Section: Industrial Uses Of Resistant Starch (Rs)mentioning

confidence: 99%

Role of Resistant Starch in Food and Healthcare Industry: A Review

Mishra,

Awasthi

2024

AJDFR

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Starches are complex polysaccharides which are notorious to create glucose load in diet. But the advancements in the fields of food chemistry have come up with a fact that there are some starches which can release glucose in controlled manner. They are known as resistant starches. They are basically four types depending upon sources of origin: Type I physical inaccessible starch (RS1), Type II that inhibit the action of enzymes (RS2), Type III retrograded starch (RS3) and Type IV chemically modified starch (RS4). Resistant Starches now a days are used in many sectors of food industry. It has unique physical and chemical properties such as high viscosity, formation of gel and water-binding capacity that make it valuable new food product development. This has enhanced its usage in food industries. The bland flavour and transparency in colour of RS with low water holding property is making them a good encapsulating medium in microencapsulation of probiotics. They are known to have low glycemic index and good impact on bowel health by acting as prebiotic to the gut microflora. Their demand in the food industry is arisen to the extent that normal starches are retrograded to convert them to RS. Impact of dry and wet heat methods of cooking on content of resistant starches in several food products have been established by many studies.

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Section: Industrial Uses Of Resistant Starch (Rs)mentioning

confidence: 99%

Role of Resistant Starch in Food and Healthcare Industry: A Review

Mishra,

Awasthi

2024

AJDFR

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“…Starch roasting with citric acid allows for obtaining starch cross-linked with citric acid ( Figure 1 ). Starch citrates exhibit different properties depending on the degree of esterification [ 7 ], and previous investigations have indicated that they can be used as resistant starch preparations [ 8 , 9 , 10 ] or as components of biodegradable packaging materials [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification

Tomaszewska-Ciosk,

Zdybel,

Kapelko-Żeberska

et al. 2024

Molecules

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The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns. One of the most frequently modified dietary substances is starch, e.g., E1401–E1404, E1412–E1414, E1420, E1422, E1440, E1442, and E1450–E1452. An alternative solution to chemical treatments seems to be the use of raw materials naturally containing substrates applied for starch modification. Heating starch with a lemon juice concentrate can be considered a novel and effective method for producing starch citrate, which is part of the so-called “green chemistry”. The modified preparations obtained as a result of potato starch esterification with natural lemon juice had a comparable degree of esterification to that of the esters produced with pure citric acid. In addition, the use of the juice doubled their resistance to amylolytic enzymes compared to the preparations made with pure acid. Replacing citric acid with lemon juice can facilitate the esterification process, and the analyzed properties of both types of modified preparations indicate that starch esters produced with pure citric acid can be successfully replaced by those produced using natural lemon juice, which may increase the social acceptance of these modified preparations.

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Structure and Digestibility of Spray‐Dried Corn Starch: Influence of Post‐Treatments

Shang,

Hu,

Wang

et al. 2024

Starch Stärke

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Resistant starch (RS) has being attracted attention due to its health benefits. In this study, combination of spray drying and post‐treatments is adopted to prepare post‐treated spray‐dried corn starch (PSDCS) with high content of RS. Effect of post‐treatment conditions on structural and digestive properties of the PSDCS is investigated. Relative humidity can alter the ordered structures of the PSDCSs due to changes in equilibrium moisture content. When fixing relative humidity at 33%, improvements in short‐range structure and long‐range crystalline structure of the PSDCS obtained at alternant temperature of 4/30 °C (12 h/12 h) are better than those of the PSDCSs obtained at other temperatures. The highest content of RS (29.97%) is found in the PSDCS obtained at 4/30 °C, which is approximately 3.3 times of native corn starch and 5.6 times of spray‐dried corn starch. These findings demonstrate feasibility of preparation of starch products with lower digestibility using spray drying combined with post‐treatments and lay the groundwork for the production and application of products with high content of RS.

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Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review

Cited by 6 publications

References 137 publications

Role of Resistant Starch in Food and Healthcare Industry: A Review

Role of Resistant Starch in Food and Healthcare Industry: A Review

An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification

Structure and Digestibility of Spray‐Dried Corn Starch: Influence of Post‐Treatments

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