Cereal Foods World 43(9):690-695

Full-text article: Publication no. W-1998-0810-01F

Resistant Starch in Food Applications. P. Yue and S. Waring. National Starch and Chemical Co., Bridgewater, NJ. Copyright 1998 American Association of Cereal Chemists.

Resistant starch (RS) is a unique food ingredient due to its potential health benefits and functional properties. The physiological benefits of RS, which are similar to those of fiber, include increased fecal bulk and the production of butyrate, both of which have been shown to promote good colonic health. RS analyzes as total dietary fiber when measured by AOAC Method 991.43, as required for nutritional labeling, and can be added to fiber-fortify foods and to enhance their quality. An example of a commercial granular RS is NOVELOSE 240, which has bland color and flavor and a low water-holding capacity. Food applications using this RS include bread, crackers, extruded cereals, and muffins. Crispness was demonstrated in crackers, and expansion was seen in extruded cereals. In bread made with NOVELOSE 240, there were better loaf volume and crumb fineness compared to those in bread made with traditional fibers. RS was also added to muffins without negatively affecting batter and final product characteristics.