Advanced Techniques for Enhancing Resistant Starch in Cereals: A Review

ABSTRACT Starch is a primary carbohydrate storage molecule in plants found in roots, tubers, seeds, and leaves serving as an energy source. It is widely used in both food and industrial sectors due to its renewability, biocompatibility, affordability, versatility, and nontoxic nature. Starch is composed of amylose (a linear polymer) and amylopectin (a branched polymer), which have numerous industrial applications as binders, coatings, adhesives, and drug carriers. However, its inherent limitations such as poor solubility, instability under temperature and shear, high retrogradation, and thermal decomposition have limited its wider utility. To overcome these drawbacks, various modification methods have been explored to enhance its functional properties. Starches are also classified based on their digestibility in the gastrointestinal tract, namely as rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). RS escapes digestion in the small intestine and is fermented in the large intestine. It has gained attention for its health benefits, such as lowering postprandial blood glucose levels and improving gut health. This review highlights the importance of resistant starch in cereals and examines the novel methods to enhance its content, including physical, chemical, enzymatic, genetic, and nonthermal techniques. Understanding the factors influencing enzyme digestibility and food microstructure will guide food processors in developing RS‐rich products with a lower glycemic index.