Resistant starch VS Starch

    With the continuous improvement of social attention to dietary fiber, resistant starch with the role of dietary fiber gradually into the eyes of consumers, have you ever heard of resistant starch? What is the difference with ordinary starch? Let's meet each other.

Common starch

    Starch is a high molecular carbohydrate formed by the polymerization of glucose molecules. The most common form of carbohydrate storage in cells is amylose and amylopectin. Starch granule insoluble in cold water, gelatinization, regenerative and other physical characteristics. When eaten, it is the main source of energy for the human body. In addition to edible, it is used in industry to make dextrin, maltose, glucose, alcohol and so on.

Resistant starch

    Resistant starch, also known as resistant starch or indigestible starch, can not be enzymolized in the small intestine, but can ferment with fatty acids in the human gastrointestinal tract colon. Resistant starch is found in some natural foods, such as potatoes, bananas, rice, etc. This starch is more difficult to degrade than other starch, digestion in the body is slow, absorption and into the blood are slower, has a certain health care role.

Comparison of raw materials

    Starch mainly comes from staple foods, such as rice, pasta, millet, purple rice, quinoa and so on. In addition, some vegetables are rich in starch, such as potatoes, yam, lotus root and so on.

    Foods that naturally contain resistant starch include potatoes, bananas, rice, etc. Other vegetables, legumes, grains, and nuts also contain resistant starch, but at low levels.

Absorbance of human body

    Starch is a polysaccharide polymerized from glucose molecules, which is easily absorbed by the human body and is an important source of energy for the human body.

    Resistant starch is a kind of dietary fiber, although soluble in water, but not easy to be absorbed by the human body, is a kind of functional starch.

Characteristic

    Starch granule insoluble in cold water, gelatinization, regenerative and other physical characteristics, high heat.

    Resistant starch is insoluble in water, high heat resistance, after high temperature cooking, almost no loss, low heat content.

Application

    Starch in cooking appropriate amount of starch, fixed soup juice, improve the sensory quality and taste of dishes; In condiment, it can better adapt to different condiment formula; In the production of other food, as the ingredients or main ingredients of the food are: various kinds of sausage, pot belly, cold powder, powder, vermicelli, ham, etc.

    Resistant starch has the characteristics of low water holding capacity, which can be used to improve the processing technology of food, increase the crispness and expansibility of food and improve the texture of final product. It can be used as a functional component of food dietary fiber, appropriate amount added to food, to make different characteristics of flavor food and functional food. For example, pasta products, beverage products, baked goods, puffed foods.

Efficacy

    Starch can supplement energy, relieve hypoglycemia, prevent cardiovascular and cerebrovascular diseases, improve flavor and fresh, and some nutritional value.

Like dietary fiber, resistant starch cannot be digested and absorbed in the intestine like other carbohydrates, and cannot be broken down into glucose. Instead, it is fermented by physiological bacteria in the large intestine to produce short-chain fatty acids and gases that stimulate the growth of beneficial bacteria. It can improve the virtuous circulation of digestive system, regulate blood sugar, prevent cardiovascular and cerebrovascular diseases, and prevent bowel cancer.

Side effect

    Due to the large number of components in starch, proper eating of starch will not have a great impact on the body, but long-term, excessive consumption of starch may cause obesity, dyspepsia and other symptoms, excessive intake of starch may lead to high sugar content in the body, if not timely exercise, will not only lead to weight gain, but also have adverse effects on the blood sugar control of diabetic patients. Diabetic patients should eat less, so as not to increase blood sugar, aggravate diabetes symptoms, and people who are allergic to starch should not eat.

    Resistant starch does not cause substantial harm to the human body. However, resistant starch is difficult to be digested and absorbed by the gastrointestinal tract, and excessive consumption will lead to dyspepsia, abdominal distension and other symptoms. It is not recommended to use too much for the weak with gastrointestinal function, so as not to cause a burden on the gastrointestinal tract.