Resistant Starch in Food

  • Pinky RaigondEmail author
  • Som Dutt
  • Brajesh Singh
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Consumers’ awareness on benefits of intake of low carbohydrate foods is increasing day by day. Carbohydrate-rich foods are generally blamed for causing/worsening diabetes and weight gain. However, the presence of resistant starch in carbohydrate-rich foods makes them somewhat suitable for health conscious persons. Resistant starch is of utmost importance to nutritionists and food processors. Resistant starch has assumed great importance due to its unique functional properties and health benefits. Resistant starch provides health benefits such as glycemic control, control of fasting plasma triglyceride and cholesterol levels, and absorption of minerals. Native quality of starch, processing techniques, and storage temperatures affect the resistant starch content in food. Commercial preparations of resistant starch are available in the market. These RS preparations are being used by food industries as an ingredient to lower the caloric value of the food products and also to improve textural and organoleptic characteristics of food. This book chapter will give insights into classification, structure, properties, production, applications, and health benefits of resistant starch.


Resistant starch Classification Properties Production technology Applications Health benefits 



Annealing treatment


Glycemic index


High amylose starch


High hydrostatic pressure


Heat moisture treatment


High pressure treatment


Non-starch polysaccharides


Rapidly digestible starch


Resistant starch


Short chain fatty acids


Slowly digestible starch


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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Division of Crop Physiology, Biochemistry and Post Harvest TechnologyICAR-Central Potato Research InstituteShimlaIndia

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