ABSTRACT
Introduction ......................................................................................................... 206 Background to Natural RS: Starch and RS Chemistry ......................... 206 Classication ............................................................................................... 206
Resistant Starch 1 (RS1) ................................................................. 207 Resistant Starch 2 (RS2) ................................................................. 208 Resistant Starch 3 (RS3) ................................................................. 208 Resistant Starch 4 (RS4) ................................................................. 208
RS in Food and the Diet ............................................................................ 208 Commercially Available Natural RS, A Chronological Perspective .. 209 Commercially Available Non-Traditional RS: Soluble Dextrins,
Chemically Modied Starch ........................................................ 210 Analysis of RS: AOAC and Non-AOAC Methodologies ................................ 216 Food Applications: Key Functional Properties in Low-and High-
Moisture Systems ....................................................................................... 224 Overview of Health Benets ............................................................................. 226
Introduction ................................................................................................ 226 Digestive Health .........................................................................................227
