Abstract:Resistant starch (RS), as a new type of dietary fiber, cannot be digested and absorbed by the human stomach and small intestine, but it can be fermented by the intestinal flora in colon and exert various physiological effects such as reducing blood sugar and fat, preventing cardiovascular disease and colon cancer. These characteristics make it possible for RS to prevent diseases related to dyslipidemia and insulin secretion, and to develop foods and dietary therapies to treat type 2 diabetes and coronary heart disease. However, the content of RS in most natural foods is very small, so it is difficult to achieve the effect of controlling blood sugar balance. Therefore, how to prepare RS and apply it to food has become a research hotspot in the food industry. The preparation methods and digestion characteristics of five types of RS were reviewed, and the application of RS in grain cooking, baking, frying and functional foods was introduced. In addition, the future research directions of RS were summarized to provide references for in-depth research of RS and development of RS-rich foods.
