The effect of various cooking methods on resistant starch content of foods

Purpose Resistant starch, defined as all starch and starch-degradation products not absorbed by small intestine of healthy individuals, is included in the diet of individuals due to its prebiotic characteristics and protective effects against diseases like colon cancer, type II diabetes, obesity and cardiovascular diseases. Some cooking methods are known as effective on resistant starch content of foods. The purpose of this paper is to explore the effect of various cooking methods on resistant starch content of foods. Design/methodology/approach Potential health benefits and functional features of the resistant starch have been emphasized in the recent years. This review includes up-to-date scientific findings in different studies on the effect of various cooking methods on resistant starch content of foods. Advantages and nutritional quality of resistant starch are included to topic. Findings Cooking methods including baking, steaming and autoclave cooking increased the amount of the resistant starch of foods, but cooking method such as pressure cooking decreased the amount of the resistant starch of foods. Boiling, frying, microwave cooking and extrusion cooking have the potential of increasing the amount of resistant starch, which depends on the source of starch and the process conditions. Although frying method has a high potential to increase the resistant starch content of foods, it is inconvenient to recommend frying to modify resistant starch content of foods due to detrimental effects of frying and products on health. Originality/value This paper focuses on the effects of various cooking methods on resistant starch content of foods, which offers a promising future for the inartificial development of the prebiotic content of diet. Due to its potential health benefits, appropriate cooking methods should be preferred to increase resistant starch content of foods.