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  2. Starch - Wikipedia

    en.wikipedia.org/wiki/Starch

    Upon cooking, starch is transformed from an insoluble, difficult-to-digest granule into readily accessible glucose chains with very different nutritional and functional properties. [ 42 ] In current diets, highly processed foods are more easily digested and release more glucose in the small intestine—less starch reaches the large intestine ...

  3. Dietary fiber - Wikipedia

    en.wikipedia.org/wiki/Dietary_fiber

    Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. [1] In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components.

  4. Amylopectin - Wikipedia

    en.wikipedia.org/wiki/Amylopectin

    The major sources of amylopectin of starch intake worldwide are the cereals such as rice, wheat, and maize, and the root vegetables potatoes and cassava. [25] Upon cooking, amylopectin in the starch is transformed into readily accessible glucose chains with very different nutritional and functional properties. [26]

  5. Resistant starch - Wikipedia

    en.wikipedia.org/wiki/Resistant_starch

    Resistant starch is considered both a dietary fiber and a functional fiber, depending on whether it is naturally in foods or added. [51] [52] [53] Although the U.S. Institute of Medicine has defined total fiber as equal to functional fiber plus dietary fiber, [54] U.S. food labeling does not distinguish between them. [55]

  6. Amylose - Wikipedia

    en.wikipedia.org/wiki/Amylose

    Amylose A is a parallel double-helix of linear chains of glucose. Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). [3]

  7. Polysaccharide - Wikipedia

    en.wikipedia.org/wiki/Polysaccharide

    Starches are insoluble in water. They can be digested by breaking the alpha-linkages (glycosidic bonds). Both humans and other animals have amylases so that they can digest starches. Potato, rice, wheat, and maize are major sources of starch in the human diet. The formations of starches are the ways that plants store glucose. [14]

  8. Inulin - Wikipedia

    en.wikipedia.org/wiki/Inulin

    Inulin is a soluble fiber, one of three types of dietary fiber including soluble, insoluble and resistant starch. Soluble fiber dissolves in water to form a gelatinous material. Some soluble fibers may help lower blood cholesterol and glucose levels. [40]

  9. Maltodextrin - Wikipedia

    en.wikipedia.org/wiki/Maltodextrin

    Digestion-resistant maltodextrin is a soluble (fermentable) dietary fiber with numerous non-starch glycosidic bonds, allowing it to pass through the digestive tract unchanged in physical properties without undergoing digestion, supplying no food energy. [7]