Developments in modulating glycaemic response in starchy cereal foods

Abstract

One cause of obesity and related diseases like type-2 diabetes is overconsumption of cereal foods with readily available carbohydrates, resulting in hyperglycaemia and ultimately insulin resistance. A strategy to combat this is to modulate glycaemic response through starchy cereal foods that have low glycaemic index (GI) because their starch is less available to digestion. In cereals, many factors can limit accessibility of amylase to the starch. Of these, intact pieces of endosperm, high levels of oat or barley β-glucan and high amylose starch are probably the most important. Starch accessibility in cereal foods is also greatly affected by processing. Heat-moisture thermal processing at low moisture above glass transition temperature, but below gelatinization temperature is probably the most effective processing technology to reduce starch availability. Formation of starch-lipid complexes also appears promising. Whole grain (milled whole kernel) cereal foods are intrinsically low GI but may have a long-term role in preventing obesity and type 2 diabetes through their phytochemicals, particularly polyphenols. A novel approach is to structure starchy cereal foods to deliver their carbohydrate at the distal end of the gastrointestinal tract to trigger the ileal and colonic brakes feedback systems so as to enhance satiety and hence decrease energy intake.2

Physicochemical properties, modifications and applications of starches from different botanical sources

“…Starch digestibility is attributed to the interaction of several factors, including the vegetal source, granule size, amylose/amylopectin ratio, degree of molecular association between components, degree of crystallinity, amylose chain length and presence of amylose-lipid complexes on starch granules (Cummings & Englyst, 1995). Lipids are fatty acids specifically interacting with amylose to form complexes and reduce starch digestibility because their presence decreases enzymatic hydrolysis by amylase (Taylor et al, 2015).…”

Cereal processing and glycaemic response

“…This will reduce the flow of enzymes to substrates, thereby affecting gastrointestinal residence time distributions and digestion (Mahasukhonthachat et al, 2010a;Taylor et al, 2015) to delay glycaemic responses (Dewettinck et al, 2008;Augustin et al, 2015). This will reduce the flow of enzymes to substrates, thereby affecting gastrointestinal residence time distributions and digestion (Mahasukhonthachat et al, 2010a;Taylor et al, 2015) to delay glycaemic responses (Dewettinck et al, 2008;Augustin et al, 2015).…”

“…For example, high-amylose cereal products, a grain factor, have a low GI (Hung et al, 2016;Kaur et al, 2016), and the presence of certain micronutrients (e.g. There are many cereal products from diverse processing techniques, and their properties, including starch digestibility, resistant starch and GI, are dependent on the attendant heat, moisture, mechanical and biotechnological effects of the processing techniques (Brennan et al, 2013;Wolter et al, 2014;Taylor et al, 2015;Carciochi et al, 2016;Hassani et al, 2016). There are many cereal products from diverse processing techniques, and their properties, including starch digestibility, resistant starch and GI, are dependent on the attendant heat, moisture, mechanical and biotechnological effects of the processing techniques (Brennan et al, 2013;Wolter et al, 2014;Taylor et al, 2015;Carciochi et al, 2016;Hassani et al, 2016).…”

“…phenolic compounds) in cereal grains inhibits starch digestion (Singh et al, 2010;Waniska et al, 2016). Organic acids in fermented cereal products reduce starch digestibility (Wolter et al, 2014;Taylor et al, 2015), which is also affected by noncereal ingredients in the products (Alsaffar, 2011), interactions with other foods (e.g. Organic acids in fermented cereal products reduce starch digestibility (Wolter et al, 2014;Taylor et al, 2015), which is also affected by noncereal ingredients in the products (Alsaffar, 2011), interactions with other foods (e.g.…”

“…At various times, the factors that modulate glycaemia or its measures in cereal products had been reviewed or highlighted (Dewettinck et al, 2008;Alsaffar, 2011;Brennan et al, 2013;Augustin et al, 2015;Meynier et al, 2015;Taylor et al, 2015), but those that reviewed processing effects concentrated on a limited number of cereal processing techniques or discussed the general processing effects. Generally, food processing is defined by its processing conditions, dependent and independent process variables, and an understanding of glycaemic properties of cereal products would benefit from how these processing conditions influence these properties.…”