High amylose wheat foods: A new opportunity to improve human health Article Swipe
Caili Li
,
Sushil Dhital
,
Michael J. Gidley
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.1016/j.tifs.2023.03.017
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.1016/j.tifs.2023.03.017
The health benefits of resistant starch (RS) are widely reported. RS promotes the production of short-chain fatty acids in the colon via microbial fermentation and plays a key role in promoting human health. Current staple foods have low RS content as starch in cereals is mostly gelatinized during processing resulting in rapid and nearly complete digestion. High amylose starches (HASs), on the other hand, have comparatively higher thermal stability and could be a rich source of dietary RS particularly if incorporated in staple foods. In this review, the structural and nutritional properties of HASs are described. The focus is on the potential applications and current limitations of HASs in processed foods relevant to their beneficial effects in controlling glycemic response and improving gut health. A major emphasis is on the nutritional functionality and new opportunities arising from the recent introduction of high amylose wheat-based foods. Key findings and conclusions: Slower digestibility of HAS arises from the combination of structural and physical features, including more elongated amylopectin chains, the absence of granular surface pores and channels, and the presence of more granular surface protein and lipids. Supplementation of HASs in processed food enhances nutritional properties by attenuating glycemic response due to lower starch digestibility and improving gut health by increasing RS content. Compared to supplementation with isolated starch, high amylose wheat flour offers opportunities for more widespread application, but challenges remain in identifying appropriate food formulations and preparation conditions to maximize RS content.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.tifs.2023.03.017
- OA Status
- hybrid
- Cited By
- 18
- References
- 101
- Related Works
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- OpenAlex ID
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All OpenAlex metadata
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https://openalex.org/W4328053468Canonical identifier for this work in OpenAlex
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https://doi.org/10.1016/j.tifs.2023.03.017Digital Object Identifier
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High amylose wheat foods: A new opportunity to improve human healthWork title
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articleOpenAlex work type
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enPrimary language
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2023Year of publication
- Publication date
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2023-03-21Full publication date if available
- Authors
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Caili Li, Sushil Dhital, Michael J. GidleyList of authors in order
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https://doi.org/10.1016/j.tifs.2023.03.017Publisher landing page
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YesWhether a free full text is available
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hybridOpen access status per OpenAlex
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https://doi.org/10.1016/j.tifs.2023.03.017Direct OA link when available
- Concepts
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Amylose, Amylopectin, Food science, Resistant starch, Glycemic, Starch, Health benefits, Digestion (alchemy), Dietary fibre, Chemistry, Glycemic index, Biotechnology, Biology, Medicine, Traditional medicine, Insulin, ChromatographyTop concepts (fields/topics) attached by OpenAlex
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18Total citation count in OpenAlex
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2025: 8, 2024: 8, 2023: 2Per-year citation counts (last 5 years)
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101Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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