33
Conclusion
Epidemiological studies suggest that low-GI foods have beneficial metabolic effects
like the potential to reduce insulin resistance and improve certain metabolic conditions. However, there are very few commercially available low-GI foods in the market, which fails to meet the growing needs of patients with diabetes, obesity and
related disorders. SDS and RS as the novel functional components in products
deliver a slow and prolonged release of glucose when ingested, resulting in a lower
GI. RS has recently been recognized as a dietary starch that escapes digestion in the
small intestine and is fermented in the colon producing short chain fatty acids that
provides various health benefits including prevention of colon cancer, reduced risk
of diabetes, reduction in total cholesterol, promotion of growth of beneficial microflora of colon, improved laxation etc. Interaction of RS and SDS with certain nutrients like wheat bran, cellulose and protein promotes its health benefits. Technically,
it is possible to prepare RS and SDS by different physical, enzymatic and chemical
modifications. The unique properties of RS and SDS, that is, bland flavor, fine particle size, high gelatinization temperature, good extrusion and film forming qualities
and lower water holding properties make the formulation of wide range of food
products possible with improved organoleptic qualities as compared with traditional
high-fibre products.
Acknowledgements Dr. Bilal Ahmad Ashwar is highly thankful to Indian Council of Medical
Research (ICMR), Government of India for providing Research Associate Fellowship
[3/1/2/117/2019-(Nutri)].
References
Adebowale, K. O., Henle, T., Schwarzenbolz, U., & Doert, T. (2009). Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat
moisture treatments and annealing. Food Hydrocolloids, 23, 1947–1957.
Anderson, A. K., Guraya, H. S., James, C., & Salvaggio, L. (2002). Digestibility and pasting
properties of rice starch heat-moisture treated at the melting temperature (Tm). Starch-Starke,
54, 401–409.
Ao, Z., Simsek, S., Zhang, G., Venkatachalam, M., Reuhs, B. L., & Hamaker, B. R. (2007). Starch
with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. Journal of Agricultural and Food Chemistry, 55, 4540–4547.
Ashwar, B. A., Gani, A., Shah, A., & Masoodi, F. A. (2017). Production of RS4 from rice by acetylation: Physico-chemical, thermal, and structural characterization. Starch-Starke, 69, 1–10.
Ashwar, B. A., Gani, A., Wani, I. A., Shah, A., Masoodi, F. A., & Saxena, D. C. (2016). Production
of resistant starch from rice by dual autoclaving- retrogradation treatment: Invitro digestibility,
thermal and structural characterization. Food Hydrocolloids, 56, 108–117.
Ashwar, B. A., Gani, A., Gani, A., Shah, A., & Masoodi, F. A. (2018). Production of RS4 from
rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics. Food
Chemistry, 239, 287–294.
Bednar, G. E., Patil, A. R., Murray, S. M., Grieshop, C. M., Merchen, N. R., & Fahey, G. C. (2001).
Starch and fibre fractions in selected food and feed ingredients affect their small intestinal
Resistant Starch and Slowly Digestible Starch
Conclusion
Epidemiological studies suggest that low-GI foods have beneficial metabolic effects
like the potential to reduce insulin resistance and improve certain metabolic conditions. However, there are very few commercially available low-GI foods in the market, which fails to meet the growing needs of patients with diabetes, obesity and
related disorders. SDS and RS as the novel functional components in products
deliver a slow and prolonged release of glucose when ingested, resulting in a lower
GI. RS has recently been recognized as a dietary starch that escapes digestion in the
small intestine and is fermented in the colon producing short chain fatty acids that
provides various health benefits including prevention of colon cancer, reduced risk
of diabetes, reduction in total cholesterol, promotion of growth of beneficial microflora of colon, improved laxation etc. Interaction of RS and SDS with certain nutrients like wheat bran, cellulose and protein promotes its health benefits. Technically,
it is possible to prepare RS and SDS by different physical, enzymatic and chemical
modifications. The unique properties of RS and SDS, that is, bland flavor, fine particle size, high gelatinization temperature, good extrusion and film forming qualities
and lower water holding properties make the formulation of wide range of food
products possible with improved organoleptic qualities as compared with traditional
high-fibre products.
Acknowledgements Dr. Bilal Ahmad Ashwar is highly thankful to Indian Council of Medical
Research (ICMR), Government of India for providing Research Associate Fellowship
[3/1/2/117/2019-(Nutri)].
References
Adebowale, K. O., Henle, T., Schwarzenbolz, U., & Doert, T. (2009). Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat
moisture treatments and annealing. Food Hydrocolloids, 23, 1947–1957.
Anderson, A. K., Guraya, H. S., James, C., & Salvaggio, L. (2002). Digestibility and pasting
properties of rice starch heat-moisture treated at the melting temperature (Tm). Starch-Starke,
54, 401–409.
Ao, Z., Simsek, S., Zhang, G., Venkatachalam, M., Reuhs, B. L., & Hamaker, B. R. (2007). Starch
with a slow digestion property produced by altering its chain length, branch density, and crystalline structure. Journal of Agricultural and Food Chemistry, 55, 4540–4547.
Ashwar, B. A., Gani, A., Shah, A., & Masoodi, F. A. (2017). Production of RS4 from rice by acetylation: Physico-chemical, thermal, and structural characterization. Starch-Starke, 69, 1–10.
Ashwar, B. A., Gani, A., Wani, I. A., Shah, A., Masoodi, F. A., & Saxena, D. C. (2016). Production
of resistant starch from rice by dual autoclaving- retrogradation treatment: Invitro digestibility,
thermal and structural characterization. Food Hydrocolloids, 56, 108–117.
Ashwar, B. A., Gani, A., Gani, A., Shah, A., & Masoodi, F. A. (2018). Production of RS4 from
rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics. Food
Chemistry, 239, 287–294.
Bednar, G. E., Patil, A. R., Murray, S. M., Grieshop, C. M., Merchen, N. R., & Fahey, G. C. (2001).
Starch and fibre fractions in selected food and feed ingredients affect their small intestinal
Resistant Starch and Slowly Digestible Starch