Resistant starch

Resistant starch (RS) may be considered as the part of starch molecule with its unique property of being resistant to enzymatic digestion and reaching the colon either unchanged or slightly changed. That’s why it is considered as a dietary fiber. Nowadays, RS has gained more importance with its positive benefits on human health through prebiotic effects, laxation, hypocholesterolemic and hypoglycemic effects and reducing the risks of ulcerative colitis and colon cancer; besides its applications in improving the functional properties of foods. Therefore, studies have broadened but with a focus on different perspectives on its chemistry. Differences in mode of formation have increased interest in the 5 different sub groups of RS. Recently, research on RS formation using different sources, in addition to different methodologies that can be used to increase its content in foods has become quite popular. Therefore, this book chapter aims to give a focused review on the structure, properties, chemistry and types of RS. Moreover, effects of processing and factors influencing RS formation have been briefly explained in addition to the experimental methods used for RS detection.