Latest Development Of Slowly Digestible Starch And Resistant Starch

Recently, slowly digestible starch and resistant starch and starch have drawn considerable attention due to their demonstrated and putative positive impacts on health and functional properties. Resistant starch and slowly digestible starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Among their desirable physicochemical properties are their swelling capacity, viscosity, gel formation and water-binding capacity, which make them useful in a variety of foods. This has resulted in the development of different methods for their preparation processing and purification, hence a comprehensive review of methodologies for preparation of resistant starches and slow digestible starches and their physicochemical properties is warranted. This review on latest development of functional starches includes particularly their classification starch according to rate and extent of digestion, physicochemical properties, and preparation methods and developed processing methods. Their applications, physiological and health benefits are also discussed. This review will provide more knowledge which will help for more researches, applications and nutritional purposes of those starches. Keywords—Development, Slowly digestible, resistant starch