Resistant Starch in Wheat-, Barley-, Rye-, and Oat-Based Foods: A Review

Resistant starch (RS) has received a lot of attention from plant, food, and clinical scientists because of its demonstrated health benefits. In this review, the presence and formation of RS from grain to food is investigated with a focus on wheat-, barley-, rye-, and oat-based foods. The impact of ingredients (lipids and proteins) and food processing on the formation of RS in grain-based food is examined. RS has been found to develop in various processes during food manufacturing (baking, extrusion, fermentation, and mashing) and its content could be affected by changing the operating parameters. In addition, the formation of RS during the preservation of starchy foods as well as the techniques to mitigate this phenomenon is discussed. The introduction of RS into cereal-based foods (bread, cookie, biscuit, and pasta) enhances the product fiber content and induces some changes in the technological parameters, texture, color, and sensory properties of final products. Overall, the acceptability of RS-incorporated foods is well liked and has the potential to elicit positive effects on gut health and postprandial glycemia.

Automated summary

This review investigates the presence and formation of resistant starch (RS) from grain to food, focusing on wheat, barley, rye, and oat-based foods. It examines the impact of ingredients and food processing on RS formation in grain-based food. RS is found to develop during various food manufacturing processes and its content can be influenced by operating parameters. The review also discusses the formation of RS during the preservation of starchy foods and techniques to mitigate this phenomenon. The introduction of RS into cereal-based foods enhances fiber content and affects technological parameters, texture, color, and sensory properties of final products. RS-incorporated foods are well liked and have potential positive effects on gut health and postprandial glycemia.