Abstract
AbstractThis paper reviews the various technologies employed to lower the glycemic index of foods and provides a future outlook for starchy foods. The glycemic index of foods can be reduced by increasing resistant starch or slowly digestible starch. However, information concerning the parameters/settings and mechanisms by which several technologies can be used are limited. Technologies such as microwave, infrared, ultrasonic, autoclaving, and high hydrostatic pressure can facilitate more interactions between food components, thereby resulting in the formation of various types of resistant starch or slowly digestible starch. Based on the findings of this paper, the use of microwave technology to produce resistant starch has been sufficiently reported in comparison to the other technologies. Given the research done in the last two decades regarding other technologies, there is a need for more research work on optimizing the parameters or processing conditions for thermal and non‐thermal technologies in order to produce low GI starch and starchy foods. There is limited work done on combination treatments that can effectively develop low GI foods. The data provided for glycemic index and starch digestibility kinetics is mostly from in vitro studies.
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