Fiber
Foods made with resistant starch create reduced calorie, high fiber products. Resistant starch is not absorbed by the small intestine, where most nutrients are absorbed by the body. The starch undergoes limited digestion in the large intestine. The undigested portion of resistant starch passes through the large intestine as fiber. Small amounts of resistant starch occur naturally in potatoes, grains, and legumes. Food manufacturers use chemical processing to create resistant starches because properties such as crisp texture are enhanced in addition to reducing calories and increasing fiber. Resistant starches are used in baked goods and snack foods.
You can find out more on resistant starch by reading the text in the link following link en.Wikipedia.org/wiki/Resistant_starch More can be found by searching up resistant starch online
The digestion of fat will begin in the small intestine, whereas the digestion of starch which begin in the mouth (the mouth contains the enzyme amylase, which helps break down starch)
glucose.
In the mouth.
yes temperature affects starch digestion, amylase work harder and better at higher temperatures
I don't think of it as an organ, but chemical digestion of starch begins in the mouth, using saliva.
In chemical Digestion, starch and fat are digested by the enzymes in saliva
The digestion of starch begins in the mouth during mastication. The ptyalin enzyme (an amylase) converts the starch to sugar .
Resistant starch information can be found on www.resistantstarch.com. It has a nutrition consultant, Hope Warshaw, who explains what it is, how it works and how it benefits you.
the intestine
ptyalin