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© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_3
Neutraceutical Properties of Resistant
Starch
Gazalla Akhtar, Saqib Farooq, Tariq Ahmad Ganaie, Sajad Ahmad Mir,
and F. A. Masoodi
Overview
As Hippocrates, father of modern medicine rightly said, “Let food be thy medicine
and medicine be thy food”. Consumers nowadays mostly consider healthier foods at
par with medicines. Awareness towards nutritious diet and its relation to health and
well being has lead to an intense increase for high quality food products that in turn
brought revolution in the growth and use of new technologies. The paradigm shift
towards healthier foods has necessitated the need of such foods that can alleviate
major health concerns (cholesterol, cancer, obesity, etc.) as well as provide convenience in distribution and price. In this case functional foods serve as main players
that either contain components with positive health benefits or eliminate components with negative health effects from the system. Dietary fiber mostly consist of
an important functional component that is mostly considered ‘roughage’ material
which remains indigestible in the small intestines due to its resistant property
towards most human digestive enzymes hence conferring various important health
benefits. The inclusion of dietary fiber in the regular diet has been responded well
by consumers that lead to the establishment of many companies launching fiber
fortified foods (Pérez and Alvarez 2008). Various recommendations have been made
in this regard for general carbohydrate consumption by FAO and WHO: the
Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates is
55–75% of energy intake, and the Adequate Intake (AI) for total fiber is 38 g for
men and 25 g for women while added sugars should be limited to 10% of the total
energy intake (FAO/WHO Expert Consultation 2002). Dietary fiber comprises of
G. Akhtar · S. A. Mir · F. A. Masoodi (*)
Department of Food Science and Technology, University of Kashmir,
Srinagar, Jammu and Kashmir, India
S. Farooq · T. A. Ganaie
Department of Food Science and Technology, Islamic University of Science and Technology,
Awantipora, Jammu and Kashmir, India
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_3
Neutraceutical Properties of Resistant
Starch
Gazalla Akhtar, Saqib Farooq, Tariq Ahmad Ganaie, Sajad Ahmad Mir,
and F. A. Masoodi
Overview
As Hippocrates, father of modern medicine rightly said, “Let food be thy medicine
and medicine be thy food”. Consumers nowadays mostly consider healthier foods at
par with medicines. Awareness towards nutritious diet and its relation to health and
well being has lead to an intense increase for high quality food products that in turn
brought revolution in the growth and use of new technologies. The paradigm shift
towards healthier foods has necessitated the need of such foods that can alleviate
major health concerns (cholesterol, cancer, obesity, etc.) as well as provide convenience in distribution and price. In this case functional foods serve as main players
that either contain components with positive health benefits or eliminate components with negative health effects from the system. Dietary fiber mostly consist of
an important functional component that is mostly considered ‘roughage’ material
which remains indigestible in the small intestines due to its resistant property
towards most human digestive enzymes hence conferring various important health
benefits. The inclusion of dietary fiber in the regular diet has been responded well
by consumers that lead to the establishment of many companies launching fiber
fortified foods (Pérez and Alvarez 2008). Various recommendations have been made
in this regard for general carbohydrate consumption by FAO and WHO: the
Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates is
55–75% of energy intake, and the Adequate Intake (AI) for total fiber is 38 g for
men and 25 g for women while added sugars should be limited to 10% of the total
energy intake (FAO/WHO Expert Consultation 2002). Dietary fiber comprises of
G. Akhtar · S. A. Mir · F. A. Masoodi (*)
Department of Food Science and Technology, University of Kashmir,
Srinagar, Jammu and Kashmir, India
S. Farooq · T. A. Ganaie
Department of Food Science and Technology, Islamic University of Science and Technology,
Awantipora, Jammu and Kashmir, India