Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies

Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies

Author Capriles, Vanessa Dias Autor UNIFESP Google Scholar
Areas, Jose Alfredo G. Google Scholar
Abstract This article aims to discuss the current approaches used to reduce the postprandial glycemic response (GR) of starchy gluten-free products (GFP) and to provide some further prospects. The GR is evaluated through in vivo trials to determine the glycemic index (GI) and the glycemic load (GL) of foods or using the in vitro starch digestibility method to predict the GI. The reviewed studies demonstrated that a reduction in the GR of GFP can be achieved by replacing traditionally used refined flours and starches with nutrient-dense alternative raw materials due to an increase in dietary fiber, resistant starch and protein contents, which can alter the rate of starch digestion, reduce the GI and dilute the amount of available carbohydrate

both the factors contribute to reduce the GL. The addition of viscous dietary fibers could also be a successful way to reduce the GR of GFP. Some studies have demonstrated the potential of germination of GF grains and sour-dough fermentation in decreasing the GR of GF bread. Further studies could evaluate alternative GF flours, soluble fibers, resistant starch, and other formulation factors that may affect the GR of different types of GFP. New studies should be performed to test and optimize processing methods by considering the reduction of GR of GFP. Another key aspect for further investigation is the confirmation of the promising results obtained through in vitro assays by in vivo GI evaluation.
Keywords Starch Digestibility
Celiac-Disease
Free Breads
Chemical-Composition
Free Pasta
Index
Quality
Flour
Sourdough
Plantain
Language English
Sponsor Sao Paulo Research Foundation (FAPESP) [2012/17838-4]
Grant number This work was supported by a grant (2012/17838-4) from Sao Paulo Research Foundation (FAPESP). The authors thank Nova Science Publishers, Inc for permission to reuse parts of the book chapter from Capriles et al. (2015). Innovative approaches to improve nutritional and bioactive compounds of grain-based gluten-free products, in Gluten-free Diets: Food Sources, Role in Celiac Disease and Health Benefits, ed. Langdon, R., Nova Science Publishers, Inc, Hauppauge, NY, pp. 67-116.
Date 2016
Published in Food & Function. Cambridge, v. 7, n. 3, p. 1266-1272, 2016.
ISSN 2042-6496 (Sherpa/Romeo, impact factor)
Publisher Royal soc chemistry
Extent 1266-1272
Origin http://dx.doi.org/10.1039/C5FO01264C
Access rights Closed access
Type Revisão
Web of Science ID WOS:000372251500003
URI http://repositorio.unifesp.br/handle/11600/49571

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