DESIGNING DIGESTIBLE CARBOHYDRATE PARTICLES FOR CONTROLLED ENERGY RELEASE

摘要

The high glycemic impact of many starchy foods is often the result of removing the constraints of natural food structure in processing. One way of restoring a form of structure and retarding digestion is to incorporate non-porous particles into a foodmatrix so that digestion is retarded by the need for superficial layers to be eroded before enzyme access to underlying substrate is possible. The relatively low glycaemic impact of materials such as pastas can be attributed largely to their non-poroushomogeneity. Because of their dependence for digestion on surface erosion and lack of internal barriers, such as cell walls, homogeneous starchy particles may be digested steadily to completion, so may contain a relatively high proportion of carbohydratethat is available, but slowly enough to not be highly glycemic.