Resistant starch has been defined as the fraction of dietary starch that is non-digestible by the body. Modification of native starches with chemical, physical, and enzymatic methods may lead to the formation of indigestible residues. The incomplete digestion and absorption of starch in the body gives rise to the phenomenon of resistant starches, which have physiological functions identical to that of dietary fiber. Characteristics of resistant starches include small particle size, white appearance, bland flavor, customized water holding capacity and gelatinization temperature, good extrusion and film forming properties, and cold water solubility. Resistant starches can also be used to improve appearance, texture, and mouthfeel of baked food products and to formulate low-bulk high-fiber products.
Resistant starch ingredients are making more appearances in white cereal products like bread and pasta.
There are some processing advantages and disadvantages associated with the use of resistant starch during product formulation as well as some benefits of resistant starch to the product manufacturer and consumer alike.
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Resistant starches are also being used in the formulation of baked savory snacks. Crisp nature of the ingredient adds a unique crunchy texture to baked snacks.
One consumer benefit of resistant starch is its function as a prebiotic. Since resistant starches almost entirely passes the small intestine unchanged, it can behave as a substrate for growth of probiotic microorganisms (e.g. Bifidobacterium).
This is used in the formulation of white bread with higher fiber. Also useful in protein shakes, low-fat yogurt, and hunger control shakes to give good stabilization results.
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