Studies on Formation and Characteistis of Enzyme Resistant Starch from Cassava

Delivery of the health-benefits of resistant starch is possible through fortifi cation of frequently consumed foods. To facilitate enrichment in a wide range of foods, industrial-scale production is enabled through conversion processes that have a high turnover of structurally stable preparations. Moreover, the structure of the resistant starch preparations is important because it infl uences functionality and interaction with other constituents of food systems, where the starch is added as functional ingredient. This dissertation explores enzyme mediated transformation of starch in combination with treatments involving heat and moisture into enzyme resistant form, and looks further into the structural characteristics of the various preparations. The results have been discussed in the context of technological implications, which the reader will fi nd helpful in conceptualising practical applications aimed at enriching foods with the functional carbohydrate.