Resistant starch (RS) is defined as starch or starch fractions, which is not digested in the gastrintestinal tract and can be fermented in the colon. Then it has properties similar to those of dietary fiber, and whose health benefits have been widely reported . Among them stands out its beneficial action in diseases such as diabetes, obesity, cardiovascular disease and colon cancer. Resistant starch can be classified in four types. The types 1 and 2 are naturally found in native starches and starch products such as starch from green bananas, but these products can have their levels reduced during food processing. The resistant starches type 3 and 4 are produced by physical and chemical modifications, respectively. Icorporation of resistant starch in bakery products can increase the dietary fiber content of these foods without causing major changes in their sensory characteristics and with minor adjustments in the formulation due to lower water absorption of starches compared to traditional fibers. In this work, resistant starches type RS3 and RS4 will be obtained from starches of green banana, potato, cassava and maize using heat-moisture treatment (HMT) and/or crosslinking. The HMT will be applied to starches using cycles of heating (130 ° C), cooling (4 ° C) and freezing (-20 ° C) to 18% moisture. The crosslinking will be done using a mixture of sodium trimetaphosphate and sodium tripolyphosphate (99:1) at 45 °C for 3 hours. The digestibility of modified starches will be determined and those starches that have higher levels of RS will be characterized with respect to their structural and physico-chemical properties and icorporated in pound cakes. The cakes will be stored for 30 days to an study of aging related to the retrogradation of starch.
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