Resistant starch : sources, applications and health benefits

313 Pages·2013·9.884 MB·English

by  Clodualdo C Maningat, Yong-Cheng Shi

Resistant Starch R
e
s
Sources, Applications and Health Benefits i
s
t
a
n Resistant Starch
t
The discovery of resistant starch represents one of the major developments in our
S
understanding of the importance of carbohydrates for health in the past twenty
years. There has been a steady increase in knowledge of its sources, uses and t
a Sources, Applications and Health Benefits
physiological effects, but more information is needed on the measurement and
r
complex physiological functions of the various types. Resistant starch is now being c
incorporated into commercial foods as an ingredient to increase dietary fibre intake. h
Both commercial and natural sources of resistant starch have been linked to an array of
health benefits, especially those related to gut health.
Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and
extrinsic sources of resistant starch in foods, and compares different methods of Yong-Cheng Shi and
S
measuring resistant starch, their strengths and limitations. Applications in different EDITORS
h
food categories are addressed by recognized academic researchers and industry i Clodualdo C. Maningat
experts. The book includes descriptions of how resistant starch performs in bakery,
a
dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food n
and beverage products. It also looks at the mechanism for improving intestinal health d
by resistant starch in comparison to prebiotic oligosaccharides and regular dietary
M
fibres. Other chapters cover the impact of resistant starch on blood glucose response,
Press
satiety and gut microbiota composition, as well as metabolism in animal models and a
n
individual human subjects, and the book reviews research conducted into the ways
i
in which resistant starch can support the prevention of colon cancer. Resistant Starch: n
Sources, Applications and Health Benefits is unique in focusing on this versatile and g
important ingredient, which will be of great use to a wide range of food professionals, a
t
including food scientists, product developers and manufacturers.
About the editors
Yong-Cheng Shi is Associate Professor and Director, Carbohydrate Polymers - Technology and
Product Innovation, Department of Grain Science and Industry, Kansas State University, USA.
Clodualdo C. Maningat is Vice President, Applications Technology and Technical Services,
MGP Ingredients, Inc., USA; Department of Grain Science and Industry, Kansas State
University, USA.
Also available from Wiley Blackwell
Oats Nutrition and Technology
Edited by YiFang Chu
ISBN 978-1-118-35411-7
Cereals and Pulses: Nutraceutical Properties and Health Benefits
Edited by Liangli L. Yu, Rong Tsao and Fereidoon Shahidi
ISBN 978-0-8138-1839-9
www.wiley.com/go/food
ISBN 978-0-8138-0951-9
Press 9 780813 809519
Shi_Resistant_9780813809519_hb.indd 1 27/08/2013 09:20
3GFFIRS 08/28/2013 13:43:24 Page8
3GFFIRS 08/28/2013 13:43:23 Page1
Resistant Starch
3GFFIRS 08/28/2013 13:43:23 Page2
TheIFTPressseriesreflectsthemissionoftheInstituteofFoodTechnologists—to
advancethescienceoffoodcontributingtohealthierpeopleeverywhere.Developed
in partnership with Wiley Blackwell, IFT Press books serve as leading-edge
handbooks for industrial application and reference and as essential texts for
academic programs. Crafted through rigorous peer review and meticulous research,
IFT Press publications represent the latest, most significant resources available to
foodscientistsandrelatedagricultureprofessionalsworldwide.Foundedin1939,the
InstituteofFoodTechnologistsisanonprofitscientificsocietywith18,000individual
members working in food science, food technology, and related professions in
industry, academia, and government. IFT serves as a conduit for multidisciplinary
science thought leadership, championing the use of sound science across the food
valuechainthroughknowledgesharing,education,andadvocacy.
IFTPressAdvisoryGroup
NicolasBordenave
YiFangChu
J.PeterClark
ChristopherJ.Doona
JungHoonHan
FlorenceFeeherry
ChrisFindlay
DavidMcDade
ThomasJ.Montville
KarenNachay
MartinOkos
DavidS.Reid
SamSaguy
FereidoonShahidi
CindyStewart
HerbertStone
KennethR.Swartzel
BobSwientek
HilaryThesmar
YaelVodovotz
RonWrolstad
3GFFIRS 08/28/2013 13:43:24 Page3
Resistant Starch
Sources, Applications and
Health Benefits
Editedby
Yong-ChengShi
DepartmentofGrainScienceandIndustry,KansasStateUniversity,USA
ClodualdoC.Maningat
MGPIngredients,Inc.,USA;DepartmentofGrainScienceandIndustry,
KansasStateUniversity,USA
3GFFIRS 08/28/2013 13:43:24 Page 4
This edition first published 2013 # 2013 by John Wiley & Sons, Ltd.
Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex,
PO19 8SQ, UK
Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
111 River Street, Hoboken, NJ 07030-5774, USA
For details of our global editorial offices, for customer services and for information about how to
apply for permission to reuse the copyright material in this book please see our website at www.wiley.
com/wiley-blackwell.
Therightoftheauthortobeidentifiedastheauthorofthisworkhasbeenassertedinaccordancewith
theUKCopyright,DesignsandPatentsAct1988.
Allrightsreserved.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,or
transmitted,inanyformorbyanymeans,electronic,mechanical,photocopying,recordingor
otherwise,exceptaspermittedbytheUKCopyright,DesignsandPatentsAct1988,withouttheprior
permissionofthepublisher.
Designationsusedbycompaniestodistinguishtheirproductsareoftenclaimedastrademarks.All
brandnamesandproductnamesusedinthisbookaretradenames,servicemarks,trademarksor
registeredtrademarksoftheirrespectiveowners.Thepublisherisnotassociatedwithanyproductor
vendormentionedinthisbook.
LimitofLiability/DisclaimerofWarranty:Whilethepublisherandauthor(s)haveusedtheirbest
effortsinpreparingthisbook,theymakenorepresentationsorwarrantieswithrespecttotheaccuracy
orcompletenessofthecontentsofthisbookandspecificallydisclaimanyimpliedwarrantiesof
merchantabilityorfitnessforaparticularpurpose.Itissoldontheunderstandingthatthepublisheris
notengagedinrenderingprofessionalservicesandneitherthepublishernortheauthorshallbeliable
fordamagesarisingherefrom.Ifprofessionaladviceorotherexpertassistanceisrequired,the
servicesofacompetentprofessionalshouldbesought.
LibraryofCongressCataloging-in-PublicationData
Resistantstarch:sources,applicationsandhealthbenefits/editedbyClodualdoC.Maningat,
Yong-ChengShi.
pagescm
Includesbibliographicalreferencesandindex.
ISBN978-0-8138-0951-9(cloth)
1. Low-carbohydratediet.2. Starch–Healthaspects.3. Reducingdiets. I.Maningat,ClodualdoC.,
editorofcompilation.II.Shi,Yong-Cheng,editorofcompilation.
RM237.73R472013
613.2’833–dc23 2013014149
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
Wileyalsopublishesitsbooksinavarietyofelectronicformats.Somecontentthatappearsinprint
maynotbeavailableinelectronicbooks
CoverdesignbyAndyMeaden
Setin10.5/12.5ptTimesbyThomsonDigital,Noida,India.
1 2013
3GFFIRS 08/28/2013 13:43:24 Page5
TitlesintheIFTPressseries
(cid:1) AcceleratingNewFoodProductDesignandDevelopment(JacquelineH.Beckley,Elizabeth
J.Topp,M.MicheleFoley,J.C.Huang,andWitoonPrinyawiwatkul)
(cid:1) AdvancesinDairyIngredients(GeoffreyW.SmithersandMaryAnnAugustin)
(cid:1) BioactiveProteinsandPeptidesasFunctionalFoodsandNutraceuticals(YoshinoriMine,
EuniceLi-Chan,andBoJiang)
(cid:1) BiofilmsintheFoodEnvironment(HansP.Blaschek,HuaH.Wang,andMeredithE.Agle)
(cid:1) CalorimetryinFoodProcessing:AnalysisandDesignofFoodSystems(G€on€ulKaletuncS)
(cid:1) Coffee:EmergingHealthEffectsandDiseasePrevention(YiFangChu)
(cid:1) FoodCarbohydrateChemistry(RonaldE.Wrolstad)
(cid:1) FoodIngredientsfortheGlobalMarket(Yao-WenHuangandClaireL.Kruger)
(cid:1) Food Irradiation Research and Technology, Second Edition (Christoper H. Sommers and
XuetongFan)
(cid:1) FoodbornePathogensintheFoodProcessingEnvironment:Sources,DetectionandControl
(SadhanaRavishankar,VijayK.Juneja,andDivyaJaroni)
(cid:1) HighPressureProcessingofFoods(ChristopherJ.DoonaandFlorenceE.Feeherry)
(cid:1) HydrocolloidsinFoodProcessing(ThomasR.Laaman)
(cid:1) ImprovingImportFoodSafety(WayneC.Ellefson,LornaZach,andDarrylSullivan)
(cid:1) Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai
Knoerzer,PabloJuliano,PeterRoupas,andCornelisVersteeg)
(cid:1) MicrobialSafetyofFreshProduce(XuetongFan,BrendanA.Niemira,ChristopherJ.Doona,
FlorenceE.Feeherry,andRobertB.Gravani)
(cid:1) MicrobiologyandTechnologyofFermentedFoods(RobertW.Hutkins)
(cid:1) MultiphysicsSimulationofEmergingFoodProcessingTechnologies(KaiKnoerzer,Pablo
Juliano,PeterRoupasandCornelisVersteeg)
(cid:1) Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-FrancSois
Meullenet,RuiXiong,andChristopherJ.Findlay
(cid:1) NanoscienceandNanotechnologyinFoodSystems(HongdaChen)
(cid:1) NaturalFoodFlavorsandColorants(MathewAttokaran)
(cid:1) NondestructiveTestingofFoodQuality(JosephIrudayarajandChristophReh)
(cid:1) Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R.
Aimutis)
(cid:1) Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-
C(cid:2)anovas,V.M.Balasubramaniam,C.PatrickDunne,DanielF.Farkas,andJamesT.C.Yuan)
(cid:1) Nutraceuticals,Glycemic Health andType2Diabetes (VijaiK. Pasupuleti andJamesW.
Anderson)
(cid:1) OrganicMeatProductionandProcessing(StevenC.Ricke,EllenJ.VanLoo,MichaelG.
Johnson,andCorlissA.O’Bryan)
(cid:1) PackagingforNonthermalProcessingofFood(JungH.Han)
(cid:1) PracticalEthicsfortheFoodProfessional:EthicsinResearch,EducationandtheWork-
place(J.PeterClarkandChristopherRitson)
3GFFIRS 08/28/2013 13:43:24 Page6
(cid:1) PreharvestandPostharvestFoodSafety:ContemporaryIssuesandFutureDirections(Ross
C.Beier,SureshD.Pillai,andTimothyD.Phillips,Editors;RichardL.Ziprin,Associate
Editor)
(cid:1) ProcessingandNutritionofFatsandOils(ErnestoM.HernandezandAfafKamal-Eldin)
(cid:1) Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto,
JessicaWalden,andKathrynSchuett)
(cid:1) RegulationofFunctionalFoodsandNutraceuticals:AGlobalPerspective(ClareM.Hasler)
(cid:1) ResistantStarch:Sources,ApplicationsandHealthBenefits(Yong-ChengShiandClodualdo
Maningat)
(cid:1) Sensory and Consumer Research in Food Product Design and Development (Howard R.
Moskowitz,JacquelineH.Beckley,andAnnaV.A.Resurreccion)
(cid:1) SustainabilityintheFoodIndustry(CherylJ.Baldwin)
(cid:1) ThermalProcessingofFoods:ControlandAutomation(K.P.Sandeep)
(cid:1) Trait-ModifiedOilsinFoods(FrankT.OrthoeferandGaryR.List)
(cid:1) Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa-C(cid:2)anovas,
AnthonyJ.FontanaJr.,ShellyJ.Schmidt,andTheodoreP.Labuza)
(cid:1) WheyProcessing,FunctionalityandHealthBenefits(CharlesI.OnwulataandPeterJ.Huth)
3GFFIRS 08/28/2013 13:43:24 Page7
TomywifeLeiandmysonGary–YCS
TomywifeJosie,mydaughterBarbaraandmysisterSusan–CCM
3GFFIRS 08/28/2013 13:43:24 Page8