Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Abstract

SummaryCommercially available gluten-free (GF) cereal-based foods are generally characterised by a lower nutritional quality than their gluten-containing counterparts, relatively lower resistant starch (RS) content, along with higher glycaemic index (GI) often being reported. To overcome this nutritional imbalance, extensive research has been conducted to investigate the preparation of a new generation of staple GF products. This review reported the main strategies currently adopted in GF cereal-based food recipes to formulate products with overall slowly digestible starch properties. They are mainly obtained by the utilisation of alternative ingredients to be incorporated into standard food formulation (including native starch and GF flours) or by technological treatments that may contribute to impact starch digestibility. Considering data from in vitro digestion trials, indications suggested that, aiming to obtain a RS content of about 5% (dry weight) and lowering the in vitro GI values, the minimum high amylose starch (amylose >60%) replacement level in GF bread and cookie formulations should be in the order of 20% by weight of total flours. Overall, with respect to un-substituted GF foods, two-to three-times higher RS contents, along with a parallel in vitro GI decrease (up to À50%), were obtained for GF pasta and ready-to-eat snacks enriched with legume flours at inclusion levels from 40% to 100% by weight of total flours. The use of flours from pseudocereals (e.g., quinoa, amaranth and buckwheat) with and without sourdough did not always guarantee favourably slowly digestible starch GF foods.

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

“…The increasing fiber content and resistant starch on the blend were suggested to be the cause of the decreasing of AUC values (Agama‐Acevedo et al, ; Flores‐Silva et al, ; Foschia et al, ). Thus, the carbohydrate composition of cereal foods are important in relation to the potential Glycaemic effect the cereal foods may have post prandial (Giuberti & Gallo, ; Sopade, ).…”

Methods for Extracting Cereal Starches from Different Sources: A Review

“…Cereal grains possess starch granules of various sizes ranging from 2 to 35 mm. The size distribution can be normal, bimodal, or trimodal and the amylose content is usually between 0% and 70% and exhibits the A‐type pattern …”

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

“…Some efforts have been made to improve the utilization of gluten‐free materials in pasta making through raw material pretreatment, processing technology or technical addition to replace gluten functionality (Bouasla et al, ; Detchewa, Thongngam, Jane, & Naivikul, ; Ferreira et al., ; Fiorda, Soares, da Silva, Souto, & Grosmann, ; Li, Jiao, Deng, Rashed, & Jin, ; Marti, Seetharaman, & Pagani, ; Sarawong, Rodríguez Gutiérrez, et al, ; Sopade, ; Wardy et al, ). The use of additives (hydrocolloids (e.g., gums or carboxyl methyl cellulose) and emulsifiers) has been shown to improve the quality and sensory properties of gluten‐free pasta (Hager, Zannini, & Arendt, ) as well as the nutritional quality of cereal foods (Gao et al, ; Giuberti and Gallo, ). However, it was discovered that these applications lead to consumers perceiving the product as “artificial food” (Marti et al, ).…”