Carbohydrates, which are mostly present in sugar, starch, and fiber, are one of the main ingredients of food and the primary source of energy in the human diet. Among these three main sources, starch stands out as one of the most abundant reserves of carbohydrates. Investigating starch would not only enhance our understanding of the functionality of starch in the human body but also aid in the design of novel starch-based dietary foods. The present review first provides a state-of-the-art understanding of the various classifications of dietary starches, including rapidly digesting starch (RDS), slowly digesting starch (SDS), and resistant starch (RS). Moreover, both the in vivo and in vitro determination methods of the digestibility of starch-based dietary foods are discussed. Based on the current understanding, present research strategies to design novel starch-based dietary foods through either the direct addition of modified starch or the alteration of processing conditions are highlighted. Furthermore, certain perspectives related to the future research directions of starch-based foods are also included.

碳水化合物主要存在于糖、淀粉和纤维中，是食物的主要成分之一，也是人类饮食中的主要能量来源。在这三种主要来源中，淀粉是碳水化合物最丰富的储备之一。研究淀粉不仅可以增强我们对淀粉在人体中的功能的理解，还有助于设计新型淀粉基膳食食品。本综述首先提供了对膳食淀粉各种分类的最新理解，包括快速消化淀粉 (RDS)、慢速消化淀粉 (SDS) 和抗性淀粉 (RS)。此外，在体内和体外讨论了淀粉类膳食食品消化率的测定方法。基于目前的理解，目前的研究策略是通过直接添加改性淀粉或改变加工条件来设计新型淀粉基膳食食品。此外，还包括一些与淀粉基食品未来研究方向相关的观点。