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

ABSTRACT

A significant percentage of the world population suffers from non-communicable diseases (NCDs) such as diabetes, cardiovascular diseases, cancers, and obesity due to unhealthy food habits. There is an association between the ingestion of carbohydrate-dense food products and diabetes and obesity. Resistant (RS) starch is chemically tolerable to the digestion process in the human gut. RS has several health benefits such as hypoglycemic effects, hypocholesterolemic effects, acting as a prebiotic, prevention of colonic cancers. Most of the inherent characteristics of RS such as high gelatinization temperature, favorable color, prebiotic properties, and good extrusion qualities make it suitable to use as a functional ingredient. Incorporating RS into food products is one of the strategies food scientists implement to lower the Glycemic Index (GI) and Glycemic Load (GL) of the food products. When carefully scrutinizing the plant-based bio-sphere, many potential food sources are enriched in resistant starches. Different processing techniques can be used to alter RS characteristics, such as granule morphologies, crystalline patterns, changes in the organizational groups, and increase the amount of RS. Therefore, this review focused on resistant starch sources, their health benefits, the effect of processing techniques on resistant starch, potential applications in the dynamic food industry, and future trends.

KEYWORDS:

• Resistant starch
• physically inaccessible starch
• Chemically modified starch
• Heat moisture treatment
• Low-calorie food

Acknowledgments

This review article is based on the work supported by University Research Grants (Grant No. ASP/01/RE/SCI/2022/12), University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.

Disclosure statement

No potential conflict of interest was reported by the authors.

Data availability statement

Data sharing is not applicable to this article as no new data were created or analyzed in this study.

Additional information

Funding

This work was supported by University Research Grants (Grant No. ASP/01/RE/SCI/2022/12),University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.