Starch: Nutraceutical Properties

Nutraceutical starch has been defined as starch digestion fractions, namely, slowly digestible starch (SDS) and resistant starch (RS), that can be present in foods and are associated with some health benefits. The health benefits include a low glucose peak, some brain signals that control satiety, prebiotic effects and prevention of colorectal cancer. This chapter provides information related to the mechanisms of SDS and RS associated with the health benefits of the consumption of foods with both fractions. The methods to produce SDS and RS with the use of starches isolated from diverse botanical sources, as well as the methods used during processing of foods that are involved in increasing SDS and RS, are discussed. The use of nutraceutical starch in different foods such as bakery products, pasta and snacks with the objective of increasing the consumption of both fractions is also summarized. Finally, the chapter discusses trends in the industry and investigates the role of nutraceutical starch in foods.