Naslov
Resistant starch - in-between starch and fiber

Autori
Ačkar, Đurđica ; Babić, Jurislav ; Jozinović, Antun ; Šubarić, Drago

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
6th International Congress of Nutritionists - Book of Abstracts / Hrvatski Savez Nutricionista - Zagreb : Hrvatski savez nutricionista, 2018, 54-54

ISBN
978-953-48183-0-5

Skup
6. međunarodni kongres nutricionista = 6th International Congress of Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 26.10.2018. - 28.10.2018

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
starch digestibility, resistant starch types, health effects, production

Sažetak
Starch foods are the main source of energy in human nutrition both in developed and under- developed countries. Starch is metabolised in human body to the glucose, which is absorbed in small intestine. However, digestibility of starch is influenced by different factors - from the food matrix, preparation (raw, cooked, fried or baked food), amyilose/amyilopectin ratio etc. to physiological factors characteristic for each individual. Accordingly, three types of starch are recognised: rapidly digestible, slowly digestible and resistant starch, the part of starch that passes through undegisted to the colon, where it is fermented by microbiota, producing short-chain fatty acids. American Association of Cereals Chemists and the Food Nutrition Board of Institute of Medicine of the National Academies recognise resistant starch as fiber, and EFSA reported that there is cause and effect relationship between consumption of food rich in resistant starch and a reduction of post-prandial glycaemic responses. Large number of researches show other beneficial health effects: treatment of chronic kidney disease, lowering plasma lipids, increasing satiety and bodyweight control. Among resistant starches, five types distiguished: RS1(entrapped in food matrix and thus unavailable to enzymes), RS2 (tightly packed polymers that are poorly hydrolysed by enzymes), RS3 (retrograded starch), RS4 (chemically modified starch) and RS5 (starch- amylose complexes). While RS1, RS2, RS3 and RS5 may be present in food naturally, RS4 is exclusively produced by chemical modification. In addition, RS3 may be produced by physical modifications and RS5 by controlled complexation of amylose with lipids.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA