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Resistant starch: Technological characteristics and physiological interests [Almidón resistente: Características tecnológicas e intereses fisiológicos]

dc.contributor.authorVillarroel Heise P.
dc.contributor.authorGómez C.
dc.contributor.authorVera C.
dc.contributor.authorTorres J.
dc.date.accessioned2020-09-02T22:30:25Z
dc.date.available2020-09-02T22:30:25Z
dc.date.issued2018
dc.identifier10.4067/s0717-75182018000400271
dc.identifier.citation45, 3, 271-278
dc.identifier.issn07177518
dc.identifier.urihttps://hdl.handle.net/20.500.12728/6579
dc.descriptionResistant starch is a fraction of starch able to resist digestion and remains intact in the gastrointestinal tract. One of the benefits of this starch is that it can be used as an ingredient that reinforces the technological characteristics of foods, in addition to providing physiological benefits related to health. Resistant starch are found naturally in cereal grains, seeds, legumes and tubers and, in the food industry, it is in products associated with baking, pastries, cookies and extruded cereals. The technological benefits provided by resistant starch are due to its microstructure, which makes possible the generation of products with a better texture, without affecting flavor, smell or coloring characteristics of the food. From a health point of view, resistant starch is able to modulate nutrient digestibility kinetics, allowing its incorporation in the design of products with lower glycemic index and lower caloric value energy. Modulation of glucose and lipid metabolism, as well as possible associations with intestinal microbiota health, indicate that resistant starch could be an ingredient with great potential in the treatment of chronic diseases. © 2018, Sociedad Chilena de Nutricion Bromatologia y Toxilogica. All right reserved.
dc.language.isoes
dc.publisherSociedad Chilena de Nutricion Bromatologia y Toxilogica
dc.subjectFermentation
dc.subjectFiber
dc.subjectGlycemic index
dc.subjectPrebiotic
dc.subjectResistant starch
dc.titleResistant starch: Technological characteristics and physiological interests [Almidón resistente: Características tecnológicas e intereses fisiológicos]
dc.typeReview


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