TECHNOLOGY OF RESISTANT STARCH

In recent years the discovery of the starch fraction called resistant starch (RS) has lead to numerous investigations. The nature of this fr action is very heterogeneous, and it comprises different types of resi stant starches. From a technological point of view, RS type III or ret rograded starch is the most important fraction. This resistant starch is formed after heating and cooling processes which therefore may occu r in numerous fresh foods and foodstuffs. This brief review describes the gelatinization and retrogradation, which occur during heating and cooling, involved in the formation of resistant starch. The influence on RS formation of technological processes used in the manufacture of cereals has been studied as well as the influence of certain treatment s used in legumes. In addition, the interactions between starch and nu trients such as proteins, lipids and sugars have also been studied. Re cently, a high pressure autoclave has been used in a gelatinization sy stem, which allows a better technological control and an increase in R S yields in comparison to conventional systems.