Controlling starch digestibility and glycaemic response in maize-based foods

Luis A. Bello-Pérez, Pamela C. Flores-Silva, Israel Sifuentes-Nieves, Edith Agama-Acevedo

Research output: Contribution to journalReview articlepeer-review


As one of the most consumed cereal crops worldwide, maize has been extensively studied. However, to date, many of the effects of maize-based food consumption are still inconclusive. A few years ago, maize products were considered foods with high glycaemic load and therefore avoided by health-conscious consumers or people with chronic diseases. Later, the presence of beneficial ingredients such as polyphenols and slowly digestible and resistant starch on maize-based products was reported. Nonetheless, maize-based products are starch-rich foods, and their role in the development of obesity and related diseases cannot be denied. Currently, the production of starchy foods with a low glycaemic index is a priority of the modern food industry. This review summarizes the state-of-the-art starch digestibility in maize-based foods, how to control starch digestibility and the glycaemic response of those products, which is due to processing, storage, ingredients and arrangement of the macromolecules in the food matrix.

Original languageEnglish
Article number103222
JournalJournal of Cereal Science
StatePublished - May 2021


  • Food matrix
  • Resistant starch
  • Starch
  • Starch digestibility


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