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Resistant starch (RS) encompasses those forms of starch, which are not accessible to human digestive enzymes and are fermented in the colon producing short chain fatty acids. Because of its unique physicochemical and functional properties resistant starch finds use in wide range of food products and yields high quality products. It has recently gained substantial importance due to its positive impact on health. Among the health benefits include improvement of colonic health and microflora, management of diabetes, lower glycemic index and blood cholesterol levels, reduced bilestone formation, increased mineral absorption, and potential to modify fat oxidation. Technically RS can be produced by different physical, enzymatic and chemical modifications. This article reviews about types of resistant starch, sources, preparation, health benefits, and applications of resistant starch.
Ashwar et al. (2015) studied this question.