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Functionality of Resistant and Slowly Digesting Starch in Cereals

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Functional Cereals and Cereal Foods

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Abstract

Cereals especially whole meal cereal represents leading sources of dietary starches which are the main carbohydrate component in food, important in human nutrition and provides specific contributions to health. The rate of enzymatic digestion or breakdown of starch into glucose (digestibility) may vary from rapid to resisted which forms the basis for starch classification into the rapid digesting fraction, slow digesting fraction and the fraction resisting digestion represented by RDS, SDS and RS respectively. Crop breeding and modifications have promoted significant SDS and RS contents in cereals owing to their nutritional significance and important contributions to health; hence, have gained enormous research interest. SDS and RS contribute relevant functional properties (physicochemical and nutraceutical) by conferring desirable quality features to foods, especially promoting water binding capacity, rheological and textural properties. RS is an indigestible type of starch thus, does not contribute to postprandial glucose and lower insulin response thereby representing a new remedial measure for the control of diabetes. This chapter gives an insight to the potential of cereal grains and cereal-based products as important sources of resistant and slowly digesting starches which play important technological and beneficial physiological effects.

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  1. Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria

    Aderonke Ibidunni Olagunju & Olufunmilayo Sade Omoba

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  1. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  2. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India

    Anil Kumar Siroha

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Olagunju, A.I., Omoba, O.S. (2022). Functionality of Resistant and Slowly Digesting Starch in Cereals. In: Punia Bangar, S., Kumar Siroha, A. (eds) Functional Cereals and Cereal Foods. Springer, Cham. https://doi.org/10.1007/978-3-031-05611-6_5

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