TY - JOUR
T1 - Controlling starch digestibility and glycaemic response in maize-based foods
AU - Bello-Pérez, Luis A.
AU - Flores-Silva, Pamela C.
AU - Sifuentes-Nieves, Israel
AU - Agama-Acevedo, Edith
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/5
Y1 - 2021/5
N2 - 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.
AB - 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.
KW - Food matrix
KW - Resistant starch
KW - Starch
KW - Starch digestibility
UR - http://www.scopus.com/inward/record.url?scp=85104368777&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2021.103222
DO - 10.1016/j.jcs.2021.103222
M3 - Artículo de revisión
AN - SCOPUS:85104368777
SN - 0733-5210
VL - 99
JO - Journal of Cereal Science
JF - Journal of Cereal Science
M1 - 103222
ER -