摘要：Increasing public attention on the potential health benefits of foods has encouraged the food industry to develop functional foods. Carbohydrates, the primary energy source, have a great importance in production of these nutritious and healthful foods. Starch is a basic herbal food ingredient and carbohydrate and it gives important functional food properties to the foods. Enzyme resistant starch (ERS) is defined as the starch that resists to digestion at small intestine of healthy humans, by this means it acts like dietary fibers. It constitutes one of the greatest example to the functional food properties of starch because ERS can be used as functional food additives in foods. ERS is produced using hydrothermal process, microwave treatment, extrusion process, ultrasonication process, enzyme treatment, chemical treatments and the combination of one or some of these processes and it can be used in production of functional food with its addition to various foods
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