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Low glycemic index ingredients and modified starches in wheat based food processing: A review.

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Relation http://ir.cftri.com/11331/
http://dx.doi.org/10.1016/j.tifs.2013.10.007
 
Title Low glycemic index ingredients and modified starches in
wheat based food processing: A review.
 
Creator Bharath Kumar, P.
Prabhasankar, P.
 
Subject 04 Wheat
05 Processing and Engineering
 
Description Most of the wheat products are known to have high glycemic
index (GI). According to the World Health Organization prevalence
of diabetes affected population is increasing worldwide,
these populations can be benefitted by low GI foods.
Furthermore, modification of starches promotes reduction of
GI and improving the quality characteristics of the foods.
Hence, the effects of low GI ingredients and modified starches
on wheat based food systems have been reviewed. As low GI
food prevents wide range of health disorders, these are forthcoming
in new trend foods. There is a scope for development
of wheat based food products with these modified low GI ingredients
to improve the health of consumers.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11331/1/Trends-in-Food-Science-%26-Technology_2014_35_1_32_41.pdf
Bharath Kumar, P. and Prabhasankar, P. (2014) Low glycemic index ingredients and modified starches in wheat based food processing: A review. Trends in Food Science and Technology, 35. pp. 32-41.