Journal ArticleDOI
Glycemic index of starchy crops and factors affecting its digestibility: A review
TLDR
Analysis and management of postprandial blood glucose level while eating starchy crops would help to understand the risk of diabetes and other lifestyle-related diseases.Abstract:
Background The starchy crops which normally form the staple diet of people are rich in carbohydrates. People leading a sedentary lifestyle and consuming high amounts of carbohydrate-rich food normally invite obesity and type-II diabetes. Upon digestion of starchy food, postprandial blood glucose level rises rapidly and sharply, which reflects a high glycemic index (GI) value. Scope and approach Various factors affect starch digestibility and the GI of a food or its products. The internal factors such as amylose, lipid, protein, phytic acid, dietary fibre and resistant starch (RS) have been correlated with lower GI value. The external factors which affect GI and starch digestibility include cooking, processing, retrogradation, soaking and germination. Various food matrices are also responsible for alteration in the GI value. Moreover, changes in the environmental conditions including abiotic and biotic stresses are also responsible for the change in starch structure and composition which ultimately affects GI of starchy crops. Key findings and conclusions The GI and starch digestibility of foods are affected by intrinsic and extrinsic factors which affect strategies for management of sugar level to ensure better human health. High amylose, RS, lipid and protein in the food were found to reduce starch hydrolysis. Further, retrogradation, various cooking methods and modification of starch by physical and chemical means resulted in lower GI and increased RS considerably. Analysis and management of postprandial blood glucose level while eating starchy crops would help to understand the risk of diabetes and other lifestyle-related diseases.read more
Citations
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Journal ArticleDOI
Impacts, Tolerance, Adaptation, and Mitigation of Heat Stress on Wheat under Changing Climates
M. R. Yadav,Mukesh Choudhary,Jogendra Singh,Milan Kumar Lal,Prakash K. Jha,Pushpika Udawat,N. K. Gupta,Vishnu D. Rajput,N. Garg,Chirag Maheshwari,Muzaffar Hasan,Sunita Gupta,Tarun Kumar Jatwa,Rajesh Kumar,Arvind Kumar Yadav,P. V. Vara Prasad +15 more
TL;DR: In this article , a detailed overview of morpho-physio-biochemical responses of wheat to heat stress is provided to identify various tolerance mechanisms and their use in identifying strategies to safeguard wheat production under changing climates.
Journal ArticleDOI
Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers.
Milan Kumar Lal,Rahul Kumar Tiwari,Rahul Kumar Tiwari,Ravinder Kumar,Kailash Chandra Naga,Awadhesh Kumar,Brajesh Singh,Pinky Raigond,Som Dutt,Kumar Nishant Chourasia,Dharmendra Kumar,Vandana Parmar,Sushil Changan +12 more
TL;DR: In this paper, the impact of biotic stress on GI, RS and nutritional quality parameters of potato was highlighted, where ToLCNDV-potato infection leads to a significant increase in reducing sugar, sucrose, amino acid and protein in potato tubers.
Journal ArticleDOI
Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing
TL;DR: In this article, the effects of oat components on the glycemic index (GI) were evaluated and the results showed that oat-based foods have shown the greatest promise for mitigating glycemic response.
Journal ArticleDOI
Changes of starch during thermal processing of foods: Current status and future directions
TL;DR: In this article , the structural changes of starch, and its interactions with other components during thermal processing, can affect greatly the functional properties, including gelatinization, pasting, rheological, textural and retrogradation properties, and enzymatic digestibility.
Journal ArticleDOI
Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review.
TL;DR: In this article , the changes in the properties of starch in terms of pasting, rheology, texture and in vitro digestion after modification with polysaccharides and the mechanism of poly-saccharide action on starch.
References
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Journal ArticleDOI
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Journal ArticleDOI
The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
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TL;DR: The structure of the starch granule slowly unravels with new insight into key structural features as discussed by the authors, and the most recent findings for the structure of amylose and amylopectin are reported.
Journal ArticleDOI
Starch retrogradation: a comprehensive review
TL;DR: A comprehensive review of starch retrogadation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation is provided in this paper.
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