The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine, is naturally present in foods.Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products.

Preface xviiAbout the Editors xixList of Contributors xxiAcknowledgements xxv1 Starch Biosynthesis in Relation to Resistant Starch 1Geetika Ahuja, Sarita Jaiswal and Ravindra N. Chibbar1.1 Introduction 11.1.1 Starch components 11.1.2 Resistant starch 21.2 Factors Affecting Starch Digestibility 31.3 Starch Biosynthesis 41.4 Starch Biosynthesis in Relation to RS 61.4.1 ADP-glucose pyrophosphorylase (AGPase) 61.4.2 Starch synthases (SS) 61.4.3 Starch branching enzymes (SBE) 111.4.4 Starch debranching enzymes (DBE) 131.5 Concluding Remarks 13Acknowledgements 15References 152 Type 2 Resistant Starch in High-Amylose Maize Starch and its Development 23Hongxin Jiang and Jay-lin Jane2.1 Introduction 232.2 RS Formation in High-Amylose Maize Starch 282.3 RS Formation During Kernel Development 292.4 Elongated Starch Granules of High-Amylose Maize Starch 312.4.1 Structures of elongated starch granules 312.4.2 Formation of elongated starch granules 332.4.3 Location of RS in the starch granule 352.5 Roles of High-Amylose Modifier (HAM) Gene in Maize ae-Mutant 362.6 Conclusions 37References 383 RS4-Type Resistant Starch: Chemistry, Functionality and Health Benefits 43Clodualdo C. Maningat and Paul A. Seib3.1 Introduction 433.2 Historical Account of Starch Indigestibility 443.3 Starch Modification Yielding Increased Resistance to Enzyme Digestibility 473.3.1 Cross-linked RS4 starches 503.3.2 Substituted RS4 starches 543.3.3 Pyrodextrinized RS4 Starches 563.4 Physicochemical Properties Affecting Functionality 573.5 Physiological Responses and Health Benefits 603.6 Performance in Food and Beverage Products 653.7 Conclusions and Future Perspectives 68References 684 Novel Applications of Amylose-Lipid Complex as Resistant Starch Type 5 79Jovin Hasjim, Yongfeng Ai and Jay-lin Jane4.1 Introduction 794.2 Enzyme Digestibility of Amylose-Lipid Complex 804.2.1 Effects of lipid structure on the enzyme resistance of amylose-lipid complex 814.2.2 Effects of the crystalline structure on the enzyme resistance of amylose-lipid complex 824.2.3 Effects of amylose-lipid complex on the enzyme resistance of granular starch 824.3 Production of Resistant Granular Starch Through Starch-Lipid Complex Formation 834.3.1 Effects of fatty-acid structure on the RS content 834.3.2 Effects of debranching on the RS content 854.4 Applications of the RS Type 5 864.5 Health Benefits of RS Type 5 874.5.1 Glycemic and insulinemic control 874.5.2 Colon cancer prevention 894.6 Conclusion 91References 925 Digestion Resistant Carbohydrates 95Annette Evans5.1 Introduction 955.2 Starch Digestion 955.3 Physical Structures of Starch 975.3.1 Starch helices 985.3.2 Crystalline structures 995.3.3 Starch granule structure 995.4 Resistant Starch due to Physical Structure 1005.5 Molecular Structure of Starch 1025.6 Enzyme Resistance due to Molecular Structure 1035.7 Conclusion 106References 1066 Slowly Digestible Starch and Health Benefits 111Genyi Zhang and Bruce R. Hamaker6.1 Introduction 1116.2 SDS and Potential Beneficial Health Effects 1126.2.1 Potential health benefit of SDS relative to RDS 1136.3 The Process of Starch Digestion 1156.3.1 Enzyme action 1156.4 Structural and Physiological Fundamentals of SDS 1166.4.1 Physical or food matrix structures related to SDS 1176.4.2 Starch chemical structures leading to SDS 1186.4.3 Other food factors that decrease digestion rate 1206.4.4 Physiological control of food motility 1216.5 Application-Oriented Strategies to Make SDS 1216.5.1 Starch-based ingredients 1216.5.2 SDS generation in a food matrix 1226.6 Considerations 123References 1237 Measurement of Resistant Starch and Incorporation of Resistant Starch into Dietary Fibre Measurements 131Barry V. McCleary7.1 Introduction 1317.2 Development of AOAC Official Method 2002.02 1337.3 Development of an Integrated Procedure for the Measurement of Total Dietary Fibre 136References 1428 In Vitro Enzymatic Testing Method and Digestion Mechanism of Cross-linked Wheat Starch 145Radhiah Shukri, Paul A. Seib, Clodualdo C. Maningat, and Yong-Cheng Shi8.1 Introduction 1458.2 Materials and Methods 1488.2.1 Materials 1488.2.2 General methods 1488.2.3 Conversion of CL wheat starch to phosphodextrins and 31PNMR spectra of the phosphodextrins 1488.2.4 Digestibility of CL wheat starch 1498.2.5 Thermal properties 1508.2.6 Microscopic observation 1508.2.7 Scanning electron microscope (SEM) 1508.2.8 Statistical analysis 1508.3 Results and Discussion 1518.3.1 Effects of a-amylase/amyloglucosidase digestion on P content and chemical forms of the phosphate esters on starch 1518.3.2 Thermal properties 1528.3.3 Starch granular morphology before and after enzyme digestion 1538.3.4 Digestibility 1608.4 Conclusions 1628.5 Acknowledgements 1638.6 Abbreviations Used in This Chapter 163References 1639 Biscuit Baking and Extruded Snack Applications of Type III Resistant Starch 167Lynn Haynes, Jeanny Zimeri and Vijay Arora9.1 Introduction 1679.2 Thermal Characteristics of Heat-Shear Stable Resistant Starch Type III Ingredient 1689.3 Application to Biscuit Baking: Cookies 1729.4 Cracker Baking 1759.5 Extruded Cereal Application 1789.5.1 Preparation of extruded RTE cereal and analysis 179References 18910 Role of Carbohydrates in the Prevention of Type 2 Diabetes 191Thomas M.S. Wolever10.1 Introduction 19110.2 Background 19110.2.1 Definition of diabetes 19110.2.2 Types of diabetes 19210.2.3 Complications of diabetes 19210.2.4 Prevalence of diabetes 19210.2.5 Risk factors for type 2 diabetes 19310.3 Carbohydrates and Risk of Type 2 Diabetes 19310.3.1 Markers of carbohydrate quality 19310.4 Pathogenesis of Type 2 Diabetes 19510.5 Effect of Altering Source or Amount of Dietary Carbohydrate on Insulin Sensitivity, Insulin Secretion and Disposition Index 19710.6 Mechanisms by Which Low-GI Foods Improve Beta-Cell Function 19910.6.1 Glucose toxicity 19910.6.2 Reduced serum free fatty acids (FFA) 20010.6.3 Increased GLP-1 secretion 20110.7 Conclusions 202References 20211 Resistant Starch on Glycemia and Satiety in Humans 207Mark D. Haub11.1 Introduction 20711.2 Diet and Resistant Starch 20811.3 Resistant Starch and Insulin Sensitivity 20911.4 Current Theoretical Mechanism 20911.5 Satiety 21111.6 Fermentation and Gut Microbiota 21211.7 Effect of RS Type 21211.8 Summary 213References 21312 The Acute Effects of Resistant Starch on Appetite and Satiety 215Caroline L. Bodinham and M. Denise Robertson12.1 Appetite Regulation 21512.2 Measurement of Appetite in Humans 21612.3 Proposed Mechanisms for an Effect of Resistant Starch on Appetite 21712.4 Rodent Data 21812.5 Human Data 221References 22513 Metabolic Effects of Resistant Starch 229Martine Champ13.1 Fermentation of RS and Its Impact on Colonic Metabolism 23013.2 Resistant Starch, Glycemia, Insulinaemia and Glucose Tolerance 23513.3 RS Consumption and Lipid Metabolism 23613.4 RS Consumption, GIP, GLP-1 and PYY Secretion 23813.5 RS Consumption, Satiety and Satiation and Fat Deposition 23913.6 Conclusion 242References 24414 The Microbiology of Resistant Starch Fermentation in the Human Large Intestine: A Host of Unanswered Questions 251Harry J. Flint14.1 Introduction 25114.2 Identifying the Major Degraders of Resistant Starch in the Human GI Tract 25214.2.1 The human colonic microbiota 25214.2.2 Cultural studies 25214.2.3 16S rRNA-based studies 25314.3 Systems for Starch Utilization in Gut Bacteria 25414.3.1 Bacteroides spp. 25514.3.2 Bifidobacterium spp. 25514.3.3 Lachnospiraceae - Roseburia spp., Eubacterium rectale and relatives 25614.3.4 Ruminococcaceae 25614.4 Metagenomics 25614.5 Factors Influencing Competition for Starch as a Growth Substrate 25714.6 Metabolite Cross-Feeding 25814.7 Impact of Dietary Resistant Starch upon Colonic Bacteria and Bacterial Metabolites in Humans 25914.8 Conclusions and Future Prospects 260Acknowledgements 262References 26215 Colon Health and Resistant Starch: Human Studies and Animal Models 267Suzanne Hendrich, Diane F. Birt, Li Li and Yinsheng Zhao15.1 RS Classification 26715.2 RS and Colon Health: Overview 26715.3 RS, Gut Microbes and Microbial Fermentation 26815.3.1 RS and laxation 26915.3.2 RS, IBS and diverticulosis 27015.3.3 RS and IBD 27015.3.4 RS and colon cancer risk - human studies 27115.4 Colon Cancer Prevention - Animal Models 27215.5 Conclusions 275References 275Index 279