Abstract
In recent years, food scientists have tried enrichment of food products with various dietary fibres to increase the nutritional value of foodstuff for consumers. Results have shown that prebiotics, especially resistant starch, are probably the most applicable dietary fiber in this regard. Resistant starch is an exceptional prebiotic with numerous additional health benefits. It also brings technological positive effects for food products as a functional ingredient. However, processing conditions, especially heat treatment, can attenuate its content. Consequently, there are techniques for isolation or increasing the amount of resistant starch within the food with the aim of increasing its capability to maintain its resistance during food processes. This chapter investigates the effect of enzymatic debranching, chemical modifications and repeated heating–cooling cycles on starch structure and compares their effects in elevating the amount of resistant starch.