Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

Potato starch has a larger structure, which helps it form a more rigid bond compared to the crunchy but brittle texture of ...

“Cooking the carbohydrate starch alters the chemical bonds in the food,” Arciero explains. Stick it in the fridge, and as the food cools, those bonds reform in a new design. “The ensuing ...