Premium
Cereal processing and glycaemic response
Author(s) -
Sopade Peter A.
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13237
Subject(s) - starch , food science , fermentation , resistant starch , amylase , amylose , moisture , chemistry , agronomy , microbiology and biotechnology , biology , biochemistry , enzyme , organic chemistry
Summary Cereals are processed into diverse products using techniques that range from thermal to biotechnological, with different degrees of mechanical and pressure effects, in various moisture systems. Amongst others, cereal processing gelatinises starch, influences its digestibility and modulates glycaemia, and this review concentrates on recent developments on how cereal processing conditions affect these properties. In vitro and in vivo starch digestions are discussed, so also are types of digestible starches and glycaemic indices ( GI s) of cereal products. Modelling of in vitro starch digestograms and estimated GI s of processing effects are highlighted. Extrusion moisture of and fermentation time‐dependent acidity in cereal products reduce GI s, and their lipid components can enhance amylose–lipid complexation to reduce starch digestibility. Cereal types and varieties differ in starch characteristics, micronutrients, amylase inhibitors and nonstarch components. This review explores how these endogenous factors, in association with exogenous factors, can assist in combining cereal processing conditions for desirable glycaemic outcomes.