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Functional & technological aspects of resistant starch.

Author(s)
Saira Ashraf National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Faqir Muhammad Anjum National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Muhammad Nadeem National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Asad Riaz National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Abstract
Resistant starch (RS) has evoked a considerable position in human society due to its putative and positive impacts on health. Dietary starches are significant sources of energy for human being and contributions to health. Resistant starch plays important role in potential health benefits similar to soluble fiber and in functional properties. Resistant starch absolutely influences the function of the digestive tract, the blood cholesterol level and microbial flora. Resistant starch is also lower impact on the sensory properties of food compared with traditional aspects due to its swelling capacity, viscosity, gel formation and water-binding capacity which make it useful in a variety of foods. By this resistant starch (RS) has drawn considerable attention over the last two decades. 
Publication Details
Page(s) 90-95
DOI DOI not available
Published Journal: Pakistan Journal of Food Sciences, Volume: 22, Issue: 2, Year: 2012

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