Controlling starch digestibility and glycaemic response in maize-based foods

As one of the most consumed cereal crops worldwide, maize has been extensively studied. However, to date, many of the effects of maize-based food consumption are still inconclusive. A few years ago, maize products were considered foods with high glycaemic load and therefore avoided by health-conscious consumers or people with chronic diseases. Later, the presence of beneficial ingredients such as polyphenols and slowly digestible and resistant starch on maize-based products was reported. Nonetheless, maize-based products are starch-rich foods, and their role in the development of obesity and related diseases cannot be denied. Currently, the production of starchy foods with a low glycaemic index is a priority of the modern food industry. This review summarizes the state-of-the-art starch digestibility in maize-based foods, how to control starch digestibility and the glycaemic response of those products, which is due to processing, storage, ingredients and arrangement of the macromolecules in the food matrix.

Automated summary

Maize, as one of the most consumed cereal crops worldwide, has both beneficial and potentially harmful effects on health. The modern food industry is currently focusing on producing starchy foods with a low glycaemic index to control starch digestibility and the glycaemic response of those products.