TABLE 1.

Classification of types of resistant starch (RS) and food sources [adapted from Raigond, et al. (46)].

Type of resistant starch	Description	Food sources
RS1	Physically inaccessible, non-digestible matrix	Whole or partly milled grains and seeds
RS2	Ungelatinized resistant starch granules	Raw potato starch, green bananas, high-amylose corn starch
RS3	Retrograded starch (cooled gelatinized starch)	Cooked and cooled potato, bread, pasta, rice, food products with repeated moist heat treatment
RS4	Chemically modified starch	Etherized, esterified or cross-bonded starches (used in processed foods: breads, cakes)

Each of the different modifications that foods can undergo and their impact on GR are detailed below.