Available Starch: from food process control to lower glycemic response

• Published in: Proceedings of the Nutrition Society Vol. 79; no. OCE2
• Main Authors: Sophie, Vinoy, Cesbron-Lavau, Gautier, Meynier, Alexandra, Goux, Aurélie
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 2020
• Subjects: Blood glucose; Bread; breads; cakes; carbohydrate structure; Carbohydrates; cross-over studies; Crossovers; crystal structure; Digestibility; digestible carbohydrates; electron microscopy; Energy intake; extrusion; Extrusion molding; Food; Food availability; Food processing; gelatinization; glycemic effect; High pressure; human nutrition; Imaging techniques; Insulin; Metabolic disorders; Metabolism; Microtomography; Process control; Process controls; Processed foods; Starch; X ray imagery; X-ray diffraction

Starch is one of the major sources of carbohydrates (CHO) contributing to about 50–70% of the daily energy intake in human diet. Processed foods contribute to an important part of daily energy intake, especially in occidental countries. During food processing, starch undergoes dramatic changes when...