| abstract |
A resistant starch is provided which, when added to a food, does not reduce the flavor of the food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch in ultrapure water and centrifugally separating for 10 minutes at 2000×g, exhibits electrical conductivity of less than 350 μS/cm. A method for producing a resistant starch is also provided which involves a step for mixing a raw material starch and an acid and subjecting the mixture to conditions in which the resistant starch is generated. |