Research
Mixed
Food processing methods such as heating, cooling, and mechanical fractionation significantly alter the structure and digestibility of starch and NSPs, affecting their functional and health properties.
Be aware that how you prepare plant foods changes how your body uses them. Cooking gelatinizes starch, making it more digestible, while cooling can create resistant starch. Processing can also break down fiber, affecting its health benefits.
GoodQualifiesHIGH confidence
Different processing conditions therefore have different effects on starch structure and accessibility, with implications for digestibility.
Why this rating
Critical review paper detailing mechanisms of processing effects.
Source
Role of polysaccharides in food, digestion, and health
Alison Lovegrove et al. · Critical Reviews in Food Science and Nutrition · 2015
DOI 10.1080/10408398.2014.939263
narrative_reviewCited 581×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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