resistant starch

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re·sis·tant starch

(rĕ-zis'tănt stahrch)
Dietary starch resistant to pancreatic amylase, allowing it to escape into the large bowel, where it is fermented to short-chain fatty acids by colonic microflora.
References in periodicals archive ?
National Starch already is experiencing success with its Hi-maize resistant starch from corn, which can replace about 25 percent of flour in bakery formulations.
In reviewing Ingredion's petition, the FDA concluded there was scientific evidence for a qualified health claim for high-amylose maize resistant starch and reduced risk of Type 2 diabetes, while ensuring the claim was appropriately worded so as not to be misleading: "High-amylose maize resistant starch may reduce the risk of Type 2 diabetes.
Resistant starch is a starch that lacks enough of the right enzymes for you to completely digest the food.
Hi-maize resistant starch offers food manufacturers opportunities in a wide range of formulations, including pasta, pizza, cereal bars, breads and snacks.
"Resistant starch, although chemically not a fiber, acts like a functional dietary fiber in the gastrointestinal tracts and allows for the advantages of fiber to a food without changing taste, texture or convenience," explains Rhonda Witwer, business development manager of nutrition for National Starch.
WEIGHTAIN is made from a proprietary high-amylose resistant starch, whole grain, hydrocolloid and unique composite technology.
They are foods high in something called resistant starch.
Resistant starch, a type of dietary fiber, can be incorporated into wheat flour tortillas to improve their dietary fiber content without causing any adverse effects on consumer acceptability.