Influencing factor of resistant starch formation and application in cereal products: A review.

Shuangqi Tian, Yue Sun

Journal: International journal of biological macromolecules 2020;149():424-431

PMID: 32004604

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Abstract

According to different sources, structures, digestive properties and applications, resistant starch (RS) can be divided into five categories. The Influencing factors of RS mainly include intrinsic properties and external factors. The intrinsic properties include crystal type, granular structure, and the ratio of amylose and amylopectin. The external factors include chemical constituents and processing conditions. The characteristics of RS and its physiological effects on the human body could affect cereal food products to make functional foods with different application. In this paper, five kinds of RS classification, important physiological effects and related application in cereal production are analyzed and summarized. When added to dough, bread, noodle, steamed bread, RS could affect the nutritional value and texture characteristics of food.

Address: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address: [email protected].; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

DOI: 10.1016/j.ijbiomac.2020.01.264

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MeSH Terms: Amylopectin, Amylose, Bread, Carbohydrate Metabolism, Digestion, Edible Grain, Humans, Starch