Resistant and Slowly Digestible Starch

Authors

  • E. Šárka Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague
  • P. Smrčková Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague
  • L. Seilerová Department of Solid State Chemistry, Institute of Chemical Technology, Prague

Keywords:

resistant starch, slowly digestible starch, starch digestibility, chemically modified starches, extrusion

Abstract

Digestibility of starch has been attributed to many factors, such as starch source, granule size, amylose/amylopectin ratio, crystallinity. Resistant starch (RS) escapes enzymatic digestion in the small intestine and passes into colon. The review is focused on the RS content in foods, nutritional benefits and on methods of increasing the RS/total starch ratio. Slowly digestible starch is absorbed in the small intestine within 20–120 min. RS can be used in treatment of diabetes or in controlled-release drugs.

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Published

2013-12-15

How to Cite

Šárka, E., Smrčková, P., & Seilerová, L. (2013). Resistant and Slowly Digestible Starch. Chemické Listy, 107(12), 929–935. Retrieved from http://www-.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/585

Issue

Vol. 107 No. 12 (2013)

Section

Articles

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