CONTROLLING THE NUTRITIONAL PROPERTIES OF STARCH IN FOODS - A CHALLENGE TO THE FOOD-INDUSTRY

Several properties of starchy foods have been identified as influencin g the rate and/or extent of starch absorption. By utilizing this new k nowledge, nutritional characteristics of starch, such as the glycaemic index (GI) and the resistant-starch content, can be controlled by cho ice of raw material and processing method. Low-GI foods have favourabl e effects on the control of diabetes and on reducing risk factors for cardiovascular disease. Such foods may also be advantageous, in relati on to satiety and physical performance. Resistant starch has nutrition al characteristics typical of dietary fibre. Thus, starchy foods with optimized nutritional properties are candidate 'functional foods'.