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2000
Volume 13, Issue 1
  • ISSN: 2213-3461
  • E-ISSN: 2213-347X

Abstract

aaStarch is an essential component of the human diet worldwide and is also an important energy source. Along with its calorie count, starch accounts for a few health hazards as well. However, resistant starch (RS) has been receiving a lot of attention in food research and development sectors for its functional food properties and its related health benefits. Apart from the health benefits it has been found to improve the quality of processed food as well. Resistant starch has better swelling capacity, water-binding capacity, and rheology which improves the texture and quality of the finished products. Resistant starch can be obtained from conventional sources like corn, potato, yam, sago, rice, and wheat but there are several unconventional sources as well. This review aims to discuss the types of resistant starches, unconventional sources, the health benefits they confer, and their food applications.

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/content/journals/cgc/10.2174/0122133461374015250412081133
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Potentials of Resistant Starch from Unconventional Sources: A Review
Curr Green Chem 13, 91 (2026); https://doi.org/10.2174/0122133461374015250412081133
/content/journals/cgc/10.2174/0122133461374015250412081133
/content/journals/cgc/10.2174/0122133461374015250412081133
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  • Article Type:     Review Article
Keyword(s): encapsulation; gelatinization; glycemic index; pseudo-cereal; Resistant starch; retrogradation

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