Resistant starch

What is it?
Resistant starch is a type of starch that isnt fully broken down and
absorbed, but rather turned into short-chain fatty acids by intestinal
bacteria.
This may lead to some unique health benefits. To get the most from
resistant starch, choose whole, unprocessed sources of carbohydrate
such as whole grains, fruits, vegetables, and beans/legumes.
What makes a starch resistant?
All starches are composed of two types of polysaccharides: amylose
and amylopectin.
Amylopectin is highly branched, leaving more surface area available
for digestion. Its broken down quickly, which means it produces a
larger rise in blood sugar (glucose) and subsequently, a large rise in
insulin.
Amylose is a straight chain, which limits the amount of surface area
exposed for digestion. This predominates in RS. Foods high in amylose
are digested more slowly. Theyre less likely to spike blood glucose or
insulin.
Thus, resistant starch is so named because it resists digestion.
 While most starches are broken down by enzymes in our small intestine
into sugar, which is then absorbed into the blood, we cant fully absorb all
kinds of starch.
Some starch known as resistant starch (RS) isnt fully absorbed in the
small intestine. Instead, RS makes its way to the large intestine (colon),
where intestinal bacteria ferment it.
However, RS still plays an important role in our diets even though we dont
necessarily absorb it.
When RS is fermented in the large intestine, short chain fatty acids (SCFA)
such as acetate, butyrate, and propionate, along with gases are produced.
SCFAs can be absorbed into the body from the colon or stay put and be
used by colonic bacteria for energy.
What is the Benefit of SCFA ?
stimulate blood flow to the colon
increase nutrient circulation
inhibit the growth of pathogenic bacteria
help us absorb minerals
help prevent us from absorbing toxic/carcinogenic compounds

The amount of SCFAs we have in our colon is related to the amount and
type of carbohydrate we consume. And if we eat plenty of RS, we have
plenty of SCFAs.
Rate of digestion changes absorption
researchers found that less-processed foods offered less energy than
refined foods. In other words, although whole and processed foods
may contain the same amount of calories, we absorb fewer calories of
energy from whole foods.
Since RS is incompletely digested, we only extract about 2 calories of
energy per gram (versus about 4 calories per gram from other
starches). That means 100 grams of resistant starch is actually only
worth 200 calories, while 100 grams of other starch gives us 400
calories. High-RS foods fill you up, without filling you out.
Potential benefits of Resistant Starch
Improved blood fats
Better satiety
Better insulin sensitivity
Improved digestion
Better body composition
Keeping us hydrated
Improved immunity
Where is RS found?
RS is found in starchy plant foods such as:
beans/legumes
starchy fruits and vegetables (such as bananas)
whole grains
some types of cooked then cooled foods (such as potatoes and rice)
The longer and hotter a starch is cooked, the less RS it tends to have
How much RS should we consume?
Data indicates that RS is safe and well tolerated up to about 40-45
grams per day. Consuming more than this might result in diarrhea and
bloating, since high amounts can overwhelm the fermenting ability of
our colonic bacteria.
Most developed countries (including Europe, the United States, New
Zealand, and Australia), which have a highly processed diet, consume
about 3-9 grams of RS per day. In developing countries, diets are
often based around whole plant foods and the intake of RS tends to
be around 30-40 grams per day.
What is the best way to consume RS ?
Its in solid food form (rather than liquid)
Its consumed as part of a mixed meal (rather than alone)
Consumption is increased gradually over time (rather than a lot at
once)
 APPLICATION OF
CARBOHYDRATES IN
SEVERAL INDUSTRIES
 FOOD INDUSTRY

Natural sweetener source from

carbohydrate in the form of Eg: Honey, Stevia
monosaccharide and disaccharide.

Flour Industry eg, in wheat flour;

Eg: Corn flour, Wheat highly cointained starch which one of
Flour, and Rice Flour the polysaccharide.

Baby food to start off digestion of fat and

proteins that are hard on babys immature
digestive system.
 PHARMACEUTICALS INDUSTRY

Sucrose, starch and Cellulose and gums

Sucrose - for preparation
gums - as diluents and used in the preparation
of simple syrup and
binders for the of surgical dressing and
tablet manufacture.
preparation of tablets. plasters.

Some its derivatives

Agar as nutrient media have various therapeutic
for some bacteria and use such as ascorbic
tissue culture. acid, glucosamine,
dextran and others.
Surgical dressing Agar for bacteria Tablet pills
& plasters nutrients
 CHEMICAL INDUSTRY
Its similar to conventional plastic. But it
will decompose through microorganism Made from natural plants; potato and
activities, resulted in carbon dioxide and fruits. Its a renewable sources.
water as its final products

Biodegradable
Polymers

Environment friendly as it is easier to be

Its also known as bioplastic in which all
decomposed. But the price of producing
of its components are from the
it is high to compare with the normal
renewable raw ingredients.
plastic.