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

被引：67

作者：

BJORCK, I

ASP, NG

机构：

[1] I. Björck and N-G. Asp are, the Department on Applied Nutrition and Food Chemistry, Chemical Center, S-221 00 Lund

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 07期

关键词：

D O I：

10.1016/0924-2244(94)90251-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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

引用

页码：213 / 218

页数：6

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