الفهرس 
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Abstract
The purpose of this study was to prepare and evaluate resistant starch from various sources such as wheat starch, corn starch and unripe banana flour to produce high bakery products such as biscuits, cupcakes and flat bread in their content of resistant starch. As well as to study the chemical, physical and biological effects of wheat or corn resistant starch or unripe banana flour on blood serum glucose and lipid profile of rats. Chemical composition of raw materials: wheat flour 72% contained 11.20% crude protein, 0.99% fat, 0.66% ash, 0.42% crude fiber, and 86.73% total carbohydrates. While unripe banana flour contained 4.20% protein, 0.43% fat, 2.50% ash, 6.30% crude fiber and 86.57% total carbohydrates, has been recorded 0.03%, 0.53%, 0.21%, 0.36%, 0.31%, 0.15%, 0.9%, 0.07%, 98.69% and 98.89%, respectively, in wheat resistant starch and corn resistant starch. The addition of (wheat or corn) resistant starch or unripe banana flour was followed by increasing of resistant starch content in bakery products, the highest resistant starch was 62.98% corn resistant starch, unripe banana flour 53.12%, wheat resistant starch 51.19% and wheat flour 11.72%. By increasing levels of wheat or corn resistant starch in the formula of (biscuits, cupcake and flat bread) the content of crude protein, fat, ash and crude fiber decreased compared with control sample, while total carbohydrates increased compared with control sample. On the other hand, by increasing levels of unripe banana flour the content of ash, crude fiber and total carbohydrates increased, while fat and crude protein decreased. So it can be suggested that (wheat or corn) resistant starch or unripe banana flour can be used up to 30% in preparation of bakery products such as biscuits, cupcakes and flat bread with good sensory and physicochemical properties. Results showed that feeding on resistant starch led to low weight gain, low food efficiency ratio, a significant decrease in blood glucose levels, significant reduction of total cholesterol as well as the triglycerides and significant increase in HDL-cholesterol, compared to the group of rats fed on biscuit 100% wheat flour. Tissue test of rat liver fed on resistant starch (wheat or corn) or unripe banana flour diet showed a slight decrease in infection rate compared to rat liver in group fed on high fat diet and group fed on biscuit 100% wheat flour with high fat.