Globally, starch based foods including staples are consumed most as they contribute maximum towards the daily per capita energy. While the carbaholic nature resulting high post prandial glycemic response has led to a starch dilemma and innovative low glycemic profile grains as well as products are thus the need of the hour. The presence of two nutritional fractions – slowly digestible starch (SDS) and resistant starch (RS) which endorse the low glycemic potency is thus supplemented in food industry for developing low glycemic food prototypes. The unique characteristic of RS like bland flavour, white colour, low water holding capacity along with its prebiotic potential has made them a valuable component in functional foods. Many strategies are currently applied to increase the proportion of SDS and RS including physical, chemical, enzymatic as well as their combinations. Thus, considering the changing paradigm, the aim of this review is to understand the basic concepts of starch digestibility, inherent factors affecting digestibility, applications in food industry, current strategies, commercial counterparts as well as existing dietary regulations.

中文翻译：

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低消化性淀粉和食品工业：不断变化的范例

在全球范围内，淀粉类食品（包括主食）消耗最多，因为它们对每日人均能量的贡献最大。虽然产生高餐后血糖反应的碳水化合物性质导致淀粉两难，并且创新性的低血糖曲线谷物以及产品因此是小时的需要。食品工业中补充了两种营养成分-慢消化淀粉（SDS）和抗性淀粉（RS）来支持低血糖功效，以开发低血糖食品原型。RS的独特特性（如淡淡的风味，白色，低持水量以及其益生元的潜力）使其成为功能性食品中的宝贵成分。目前有许多策略可用于提高SDS和RS的比例，包括物理，化学，酶及其组合。因此，考虑到变化的范式，本综述的目的是了解淀粉消化率的基本概念，影响消化率的内在因素，在食品工业中的应用，当前策略，商业对策以及现有的饮食法规。