Resistant starch fiber is the starch fraction that is resistant to digestion in the small intestine, but which is available for bacterial fermentation in the large intestine.
Resistant starch reaches the large intestine and functions like dietary fiber there. Legumes are a primary source of resistant starch, with as much as 35% of legume starch escaping digestion.
Cooked potatoes, green bananas, pasta and rice that have been chilled also contain resistant starch. Similar to insoluble fibers, resistant starch may support a healthy colon.
Small amounts of resistant starch are produced by processing and baking of cereal and grain products. Manufactured resistant starch is increasing in the US diet.
Designer versions of resistant starches are increasingly popular additives in processed foods, such as breads, cookies and pasta, where they can be incorporated to lower the calories count, provide a high fiber claim without a high fiber taste and improve the glycemic index rating of the food for diabetics.
In the United States, resistant starch intake has been estimated at 4.9 g/day for adults, although this figure can be highly variable among individuals.
Hans Englyst in England was the first to give it the name resistant starch.
Resistant starch fiber
The Most Popular Posts
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ... -
Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext... -
Ash or mineral content is the portion of the food or any organic material that remains after it is burned at very high temperatures. The a... -
Density is the weight of a substance per unit of volume, while specific gravity is the ratio between the density of the substance and that o...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...