nutraceuticals) is termed as the degree of milling/polishing, which
determines the whiteness of rice. Paddy is also processed into
parboiled rice, which is consumed as the staple diet by a large
section of the population, generally in coastal areas of India.
Prior to consumption, food grains are generally subjected to
different processes, which alter the bioavailability of both macro
and micronutrients as well as other phytochemicals of nutraceutical
value. It is a known fact that during parboiling, starch gets
gelatinized and subsequently a portion of it gets retrograded. This
ultimately leads to the formation of Resistant Starch (RS), which is
considered as a “better-for-you” carbohydrate. RS is defined as the
sum of starch and remnants of starch gradation not absorbed in the
intestine. The linear and branched polymers of starch, degree of
gelatinization, hydrothermal treatment, cooling and storage e all
affect the RS content in foods (Goni, Garcia-Diz, Manas, & Saura-
Calixto, 1996). In cereal products RS fraction is not digestible both
in vitro and in vivo (Sajilata, Rekha, & Pushpa, 2006). Native starch,
retrograded amylose, amylose lipid complex, encapsulated gelatinized
starch are 4 types of RS. RS is nutritionally an important
fraction of dietary starch, which akin to dietary fiber components,
escapes digestion and absorption in the small intestine, but later
gets fermented by the gut micro-flora. As a result of microbial
degradation of RS in the colon, an increase in short-chain fatty acids
(especially butyrate) takes place. This has been studied and found
to stabilize colonic cell proliferation as a preventive mechanism for
nutraceuticals) is termed as the degree of milling/polishing, whichdetermines the whiteness of rice. Paddy is also processed intoparboiled rice, which is consumed as the staple diet by a largesection of the population, generally in coastal areas of India.Prior to consumption, food grains are generally subjected todifferent processes, which alter the bioavailability of both macroand micronutrients as well as other phytochemicals of nutraceuticalvalue. It is a known fact that during parboiling, starch getsgelatinized and subsequently a portion of it gets retrograded. Thisultimately leads to the formation of Resistant Starch (RS), which isconsidered as a “better-for-you” carbohydrate. RS is defined as thesum of starch and remnants of starch gradation not absorbed in theintestine. The linear and branched polymers of starch, degree ofgelatinization, hydrothermal treatment, cooling and storage e allaffect the RS content in foods (Goni, Garcia-Diz, Manas, & Saura-Calixto, 1996). In cereal products RS fraction is not digestible bothin vitro and in vivo (Sajilata, Rekha, & Pushpa, 2006). Native starch,retrograded amylose, amylose lipid complex, encapsulated gelatinizedstarch are 4 types of RS. RS is nutritionally an importantfraction of dietary starch, which akin to dietary fiber components,escapes digestion and absorption in the small intestine, but latergets fermented by the gut micro-flora. As a result of microbialdegradation of RS in the colon, an increase in short-chain fatty acids(especially butyrate) takes place. This has been studied and foundto stabilize colonic cell proliferation as a preventive mechanism for
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