- Resistant
starch is defined as the total
amount of starch and the products of
starch degradation that resists digestion
in the small intestine of healthy people
- Starches that
resist small intestinal breakdown are fermented by the resident
bacteria in the large intestine, producing a variety of end
products including short chain fatty acids that in turn provide
a
range of physiological benefits
- Resistant
starch is a type of starch that isn’t fully broken down and
absorbed, but rather turned into short-chain fatty acids by
intestinal bacteria.
- Resistant
starch is one of the best substrates for the production of
butyrate – producing levels twice that of
wheat fibre and four times that of pectin
- To qualify as a
prebiotic, a food
ingredient must be shown to: escape
digestion and absorption in the small
intestine, where reaching the large bowel
it changes the composition or activity of
the microbiota selectively, which results
in demonstrable health benefits for the
consumer
- Unripe bananas
contain mostly starch, which makes up 70–80% of their dry weight
- While green
bananas provide the highest amount of resistant starch with
12.75g per standard banana (approximately 150g), the resistant
starch drops by 85% to 1.84g when the banana is ripe
- The banana
fruits harvested at 105
days were recommended for preparing the unripe banana flour as
it contained the highest levelof Resistant Starch, carotenoids
and had strong antioxidant activity.
- The preparation
of unripe banana flour and applying it in the preparation of
functional food such as rice noodle
which is high in resistant starch, is promising and this product
is likely beneficial for human health.
- The resistant
starch in green banana is classified as dietary fiber by the FDA
- Resistant
starch is usually used in bakery products, cereals and snacks,
pasta and noodles etc.
- Bakery products
are a major application of resistant starch.
- Resistant
starch is rich in Green Bananna, corn, wheat and tomatoes etc.
Although raw material resource is abundant, limited by
manufacture process, there are only four suppliers all over the
world, such as Ingredion, Tate & Lyle, Cargill
and MGP Ingredients.
- According to
Market research firms, Global Resistant Starch Market will
register a 4.6% CAGR in terms of revenue, reach US$ 280 million
by 2023, from US$ 210 million in 2017.
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Resistant
Starch - Basics
- Resistant
Starch
-
Digestibility of resistant starch
-
Frequently asked questions
- Improving
Human Health
- Colonic Health
-
Market scenario
Green
Banana Flour Applications
-
Functional ingredient for
special-purpose foods
- Starch nano-particles as vehicles for curcumin
- Non-digestible food ingredient
- Health Benefits: Whole Green Banana Flour
- Health benefits, measurement and dietary intakes
- Green
banana_ new alternative for gluten-free products
Processing
- Resistant
Starch rich Powders Preparation
- Resistant Starch- Chemistry and Nutritional properties
- Contents
depend upon Harvesting
- Farmer and Entrepreneur
-
Resistant Starch Preparation Methods
- Characterization of banana starch and its resistant starch
improvement
-
Instant Noodles
- Production of Green Banana Flour
Patents
- Resistant Starch
- Resistant Starch Compositions
- Process for preparing Resistant Starch
Sources of Resistant Starch
-
Banana resistant starch from four
cultivars
- Green
Banana Resistant Starch Multi-Fibre - regulation
Technology
-
Starch and amylase variability in
banana cultivars
- Chemical compositions and Resistant Starch content in starch
foods
Company
Profiles
-
Manufacturer - certified product
-
Manufacturer
- Research Institute
-
Starch Specialist
-
Manufacturer
-
Supplier
- Distributor
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