Resistant starch: Production, characterisation, and application in various food systems.

Resistant starch (RS) possesses similar physiological effects as dietary fibre. As it is a taste- and odourless powder it can be applied better in some foods. Highly esterified citrate starch with an RS content of 30-40% was produced following a patented procedure and was characterised thereafter (degree of esterification, swelling properties, DSC, physiological effects). This and other commercially available RS products were used in various foods rich in starch (wafers, pasta, extrudates). The influence of processing steps on the RS content in the end products as well as the influence of RS addition on different product features were investigated.