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Starch Origin
1. Amylose to amylopectin ratio.
2. Physical Structure.
3. Total Starch and Starch fraction
content.
Modified Starch
1. Type of modification.
2. Amount of chemicals- Food grade.
3. Degree of modification.
Non-Modified Starch
1. Native genetically modified/
strategised cross breeding.
2. Characteristic that contributes to
resistance.
Resistance Starch
1. In vitro analysis to mimic the gastrointestinal environment using
batch and continous culture system.
2. In vivo analysis to test the substrate in te colon, either by using
animal model or human studies.
1. Able to resist gastric acidity, enzymes and gastrointestinal
absorption.
2. Can be fermented and utilised by the gut microbiota.
3. Selectively stimulate activity of the beneficial bacteria.
Prebiotic
Fig. 2 Process of RS to be qualified as a prebiotic
M. Ahmad et al.
Starch Origin
1. Amylose to amylopectin ratio.
2. Physical Structure.
3. Total Starch and Starch fraction
content.
Modified Starch
1. Type of modification.
2. Amount of chemicals- Food grade.
3. Degree of modification.
Non-Modified Starch
1. Native genetically modified/
strategised cross breeding.
2. Characteristic that contributes to
resistance.
Resistance Starch
1. In vitro analysis to mimic the gastrointestinal environment using
batch and continous culture system.
2. In vivo analysis to test the substrate in te colon, either by using
animal model or human studies.
1. Able to resist gastric acidity, enzymes and gastrointestinal
absorption.
2. Can be fermented and utilised by the gut microbiota.
3. Selectively stimulate activity of the beneficial bacteria.
Prebiotic
Fig. 2 Process of RS to be qualified as a prebiotic
M. Ahmad et al.