Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small intestine, serving as a fermentation substrate for the beneficial colonic bacteria. Understanding the structure that makes these fractions resistant to digestion is of outstanding importance as it assists in the design of food products with increasing RS content. Several studies have been focussed on
the description of the RS fractions from several starch varieties, but little attention has been paid to the digestion process itself, which from the present work, seems to play a key role in the understanding of what is RS.RACI Cereal Chemistry Divisio
