Resistant starch - An accessible fiber ingredient acceptable to the Western palate

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dc.contributor.authorWalsh, Sarah Kate
dc.contributor.authorLucey, Alice
dc.contributor.authorWalter, Jens
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderScience Foundation Irelanden
dc.date.accessioned2022-05-13T13:32:23Z
dc.date.available2022-05-13T13:32:23Z
dc.date.issued2022-04-27
dc.date.updated2022-05-13T13:21:06Z
dc.description.abstractDietary fiber intakes in Western societies are concerningly low and do not reflect global recommended dietary fiber intakes for chronic disease prevention. Resistant starch (RS) is a fermentable dietary fiber that has attracted research interest. As an isolated ingredient, its fine particle size, relatively bland flavor, and white appearance may offer an appealing fiber source to the Western palate, accustomed to highly refined, processed grains. This review aims to provide a comprehensive insight into the current knowledge (classification, production methods, and characterization methods), health benefits, applications, and acceptability of RS. It further discusses the present market for commercially available RS ingredients and products containing ingredients high in RS. The literature currently highlights beneficial effects for dietary RS supplementation with respect to glucose metabolism, satiety, blood lipid profiles, and colonic health. An exploration of the market for commercial RS ingredients indicates a diverse range of products (from isolated RS2, RS3, and RS4) with numerous potential applications as partial or whole substitutes for traditional flour sources. They may increase the nutritional profile of a food product (e.g., by increasing the fiber content and lowering energy values) without significantly compromising its sensory and functional properties. Incorporating RS ingredients into staple food products (such as bread, pasta, and sweet baked goods) may thus offer an array of nutritional benefits to the consumer and a highly accessible functional ingredient to be greater exploited by the food industry.en
dc.description.sponsorshipScience Foundation Ireland (Grant number 19/RP/6853)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationWalsh, S. K., Lucey, A., Walter, J., Zannini, E. and Arendt, E. K. (2022) 'Resistant starch - An accessible fiber ingredient acceptable to the Western palate', Comprehensive Reviews in Food Science and Food Safety. doi: 10.1111/1541-4337.12955en
dc.identifier.doi10.1111/1541-4337.12955en
dc.identifier.issn1541-4337
dc.identifier.journaltitleComprehensive Reviews in Food Science and Food Safetyen
dc.identifier.urihttps://hdl.handle.net/10468/13180
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.rights© 2022, the Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectDietary fiberen
dc.subjectFermentable fiberen
dc.subjectGlycemic responseen
dc.subjectGut microbiomeen
dc.subjectResistant starchen
dc.titleResistant starch - An accessible fiber ingredient acceptable to the Western palateen
dc.typeArticle (peer-reviewed)en
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