Details

Autor(en) / Beteiligte

• Jeevarathinam, G.
• Ramniwas, Seema
• Singh, Punit
• Rustagi, Sarvesh
• Mohammed Basheeruddin Asdaq, Syed
• Pandiselvam, R.

Titel

Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review

Ist Teil von

• Food chemistry, 2024-07, Vol.445, p.138742-138742, Article 138742

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2024

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• [Display omitted] •Macromolecular engineering combines fiber and protein to reduce the GI effectively.•Heat and moisture alternate starch gelatinization and retrogradation, reducing GI.•Some non-thermal processes create resistant forms of starches. Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.