Low glycemic index ingredients and modified starches in wheat based food processing: A review.

Bharath Kumar, P. and Prabhasankar, P. (2014) Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology, 35. pp. 32-41.

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Abstract

Most of the wheat products are known to have high glycemic index (GI). According to the World Health Organization prevalence of diabetes affected population is increasing worldwide, these populations can be benefitted by low GI foods. Furthermore, modification of starches promotes reduction of GI and improving the quality characteristics of the foods. Hence, the effects of low GI ingredients and modified starches on wheat based food systems have been reviewed. As low GI food prevents wide range of health disorders, these are forthcoming in new trend foods. There is a scope for development of wheat based food products with these modified low GI ingredients to improve the health of consumers.

Item Type:	Article
Uncontrolled Keywords:	glycemic index, wheat based food systems
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jan 2014 07:42
Last Modified:	23 Jan 2014 07:42
URI:	http://ir.cftri.res.in/id/eprint/11331

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