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Glycemic Index and the Factors Affecting the Digestibility of Starchy...
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Glycemic Index and the Factors Affecting the Digestibility of Starchy Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (20 February 2023) | Viewed by 11831

Special Issue Editor

Dr. Wenhao Li

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling, China
Interests: starch science and technology; cereal functional composition research; cereal oil food research and product development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Obesity and diabetes are becoming major public health problems in the world. Since eating high-glycemic index (GI) foods can lead to a rapid high postprandial reaction that lasts for a long time, it is recommended to consume low-GI foods. Starches and starch-containing foods could be classified according to their digestibility, usually characterized by the speed and duration of the blood sugar response. The gastrointestinal tract is mainly affected by the hydrolysis of carbohydrates during digestion. As quickly digested carbohydrates increase, the blood sugar response also increases. The blood sugar response of starch-based foods depends on various factors, such as starch granule size, degree of processing, cooking method, starch structure and the interaction of other components (dietary fiber, protein, fat).

We try to use and expand the physical, chemical, and enzymatic technology to personalize starch-based foods' control and clarify the underlying mechanism through the granular, crystalline, and layered starch structure at all levels. Welcome to participate in this Special Issue！

Dr. Wenhao Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • glycemic index
  • starchy food
  • structure
  • properties
  • potential mechanism

Published Papers (4 papers)

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Research

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14 pages, 2689 KiB  
Article
Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study
by Shuangfeng Guo, Hao Wu, Xinyue Liu, Wenqing Zhao, Jiayu Zheng and Wenhao Li
Foods 2023, 12(2), 335; https://doi.org/10.3390/foods12020335 - 10 Jan 2023
Cited by 2 | Viewed by 1620
Abstract
To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3–18 h. The results showed [...] Read more.
To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3–18 h. The results showed that the crystalline form of starch was consistent with the original type B. Still, its physicochemical properties, such as swelling power, transparency, peak viscosity (PV), final viscosity (FV), breakdown (BD) and thermal properties (To, Tp, Tc, ΔT), tended to decrease. At the same time, solubility and RS increased after dry heat treatment. Moreover, RDH-treated starches were higher than CDH-treated ones in terms of molecular weight, crystallinity, swelling power, transparency and final viscosity for the same treatment time. Still, there was no significant difference between the thermal properties of the two. Meanwhile, the resistant starch (RS) content showed a downward trend after the peak value of 9 h of CDH treatment and five cycles of RDH treatment with increasing treatment time and the number of cycles, indicating a decrease in the overall digestibility of the starch. Overall, RDH had a more significant effect on potato starch’s structure and physicochemical properties than CDH. Full article
(This article belongs to the Special Issue Glycemic Index and the Factors Affecting the Digestibility of Starchy Foods)
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14 pages, 1184 KiB  
Article
Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers
by Claudia Di Rosa, Elisa De Arcangelis, Virginia Vitelli, Salvatore Crucillà, Martina Angelicola, Maria Carmela Trivisonno, Francesco Sestili, Emanuele Blasi, Clara Cicatiello, Domenico Lafiandra, Stefania Masci, Maria Cristina Messia, Laura De Gara, Emanuele Marconi and Yeganeh Manon Khazrai
Foods 2023, 12(2), 319; https://doi.org/10.3390/foods12020319 - 09 Jan 2023
Cited by 3 | Viewed by 1758
Abstract
Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve [...] Read more.
Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaemic response. The present work aims to investigate the GI of HA bakery products (biscuits, taralli and bread) compared to products obtained from conventional flour. Ten healthy volunteers were enrolled and their capillary blood glucose was measured every 15 min for 2 h after the consumption of HA and control products containing 50 g of available carbohydrates. On average, in the three bakery products, the amount of total starch replaced by RS was equal to 12%. HA biscuits and HA bread showed significantly lower GI than their control counterparts (p = 0.0116 and p = 0.011, respectively) and better glycaemic control. From the survey to assess liking and willingness to pay on HA snacks, HA packages received an average premium of €0.66 compared to control products. Although HA flour results in lower GI in both biscuits and bread, further studies are needed to evaluate the correct composition of HA products to have beneficial effects on post-prandial glycaemia. Full article
(This article belongs to the Special Issue Glycemic Index and the Factors Affecting the Digestibility of Starchy Foods)
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13 pages, 1562 KiB  
Article
Effects of Endogenous Non-Starch Nutrients in Acorn (Quercus wutaishanica Blume) Kernels on the Physicochemical Properties and In Vitro Digestibility of Starch
by Mohe He, Tianyi Ding, Yanwen Wu and Jie Ouyang
Foods 2022, 11(6), 825; https://doi.org/10.3390/foods11060825 - 14 Mar 2022
Cited by 9 | Viewed by 2057
Abstract
The present study investigated the multi-scale structure of starch derived from acorn kernels and the effects of the non-starch nutrients on the physicochemical properties and in vitro digestibility of starch. The average polymerization degree of acorn starch was 27.3, and the apparent amylose [...] Read more.
The present study investigated the multi-scale structure of starch derived from acorn kernels and the effects of the non-starch nutrients on the physicochemical properties and in vitro digestibility of starch. The average polymerization degree of acorn starch was 27.3, and the apparent amylose content was 31.4%. The crystal structure remained as C-type but the relative crystallinity of acorn flour decreased from 26.55% to 25.13%, 25.86% and 26.29% after the treatments of degreasing, deproteinization, and the removal of β-glucan, respectively. After the above treatments, the conclusion temperature of acorn flour decreased and had a significant positive correlation with the decrease in the crystallinity. The aggregation between starch granules, and the interactions between starch granules and both proteins and lipids, reduced significantly after degreasing and deproteinization treatments. The endogenous protein, fat, and β-glucan played key roles in reducing the digestibility of acorn starch relative to other compounds, which was dictated by the ability for these compounds to form complexes with starch and inhibit hydrolysis. Full article
(This article belongs to the Special Issue Glycemic Index and the Factors Affecting the Digestibility of Starchy Foods)
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Review

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12 pages, 528 KiB  
Review
The Glycemic Index and Human Health with an Emphasis on Potatoes
by Venkata Sai Sagili, Priyadarshini Chakrabarti, Sastry Jayanty, Hemant Kardile and Vidyasagar Sathuvalli
Foods 2022, 11(15), 2302; https://doi.org/10.3390/foods11152302 - 02 Aug 2022
Cited by 4 | Viewed by 5406
Abstract
Diabetes and obesity are associated with the excessive intake of high-glycemic index (GI) carbohydrates, increased glycemic load (GL) foods, and inactive lifestyles. Carbohydrate-rich diets affect blood glucose levels. GI is an indicator of the impact of a specific food on blood glucose, while [...] Read more.
Diabetes and obesity are associated with the excessive intake of high-glycemic index (GI) carbohydrates, increased glycemic load (GL) foods, and inactive lifestyles. Carbohydrate-rich diets affect blood glucose levels. GI is an indicator of the impact of a specific food on blood glucose, while GL represents the quantity and quality of carbohydrates in the overall diet and their interactions. There are in vitro and in vivo methods for estimating GI and GL. These values are useful human health markers for conditions such as diabetes, obesity, and pregnancy. Potato is a major starchy vegetable, which is consumed widely and is the fourth most important crop globally. However, the GI of diets rich in starchy vegetables such as potatoes has not been studied in detail. The GI values in potatoes are affected by external and internal factors, such as methods of cooking, methods of processing, resistant starches, cultivation methods, mixed meals and food additions, and hormone levels. This review summarizes how these factors affect the GI and GL associated with diets containing potatoes. Understanding the impacts of these factors will contribute to the development of new and improved potato varieties with low GI values. The consumption of low-GI foods will help to combat obesity. The development of low-GI potatoes may contribute to the development of meal plans for individuals living with diabetes and obesity. Full article
(This article belongs to the Special Issue Glycemic Index and the Factors Affecting the Digestibility of Starchy Foods)
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