THESIS

only about 3 g. The physiological benefits of resistant starch indicate great potential
for its incorporation in functional food product development. Functional foods are
defined as “foods similar in appearance to conventional foods that are consumed as a
part of the normal diet and have demonstrated physiological benefits and/or reduce
the risk of chronic disease beyond basic nutritional functions” (Bravo et al. 1998).
Resistant starch can be exploited for the development of functional foods in various
ways:
1. identification of foods high in resistant starch and processing them
to be palatable and appealing to consumers;
2. application of processing techniques that increase resistant starch
(retrograded) levels in foods;
3. development of resistant starch-based products as prebiotics
4. genetic modification of amylose : amylopectin ratios; and
5. development and recommendation of food science practices that
ensure stabilization of resistant starch levels in foods.
Several whole grains possibly contain significant amounts of resistant
starch as well as other fermentable carbohydrates, as a consequence of the
inaccessibility of the starch to digestion. Utilization of suitable processing techniques
that render whole grain products acceptable and palatable will be very useful in
contributing to resistant starch incorporation in functional foods. Legumes are good
sources of starch (up to 65 per cent on a dry weight basis), and type RS II resistant
starch (resistant granules). It has been demonstrated that these levels are modified by
processing (Bravo et al. 1998 and Englyst et al. 1999).
1.6 Measurement of resistant starch
Due to its health benefits, it was aimed to develop a RS production
process and thus to enhance the RS content in food. Beforehand a standardized
determination method had to be invented and validated. Several in vitro methods were
utilized (Englyst et al. 1982, Berry, 1986, Champ, 1997, Björck et al.1987, Englyst et
al. 1992, Saura-Calixto et al. 1993, Englyst et al. 1996 and Goni et al. 1996) before
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