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Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico

Sáyago-Ayerdi, Sonia Guadalupe; Tovar, Juscelino LU ; Zamora-Gasga, Victor Manuel and Bello-Perez, Luis A. (2014) In Starch/Staerke 66(1-2). p.91-101
Abstract
Different starchy foods are frequently consumed in the Mexican diet. Some of them were developed by Pre-Columbian Mesoamerican civilizations. Until today, common beans (Phaseolus vulgaris), tortillas made with maize (Zea mays) and related maize-based products are some of the main staple foods. Additionally, wheat-based foods are also important starch sources, incorporated in different dishes. This review deals with the in vitro digestibility of the starch fraction in foods commonly consumed in Mexico, paying attention to the addition of unconventional, natural raw materials, such as flour and starch from unripe banana, mango dietary fibre and common legumes. These ingredients enhance potential health-beneficial properties of the diet in cases... (More)
Different starchy foods are frequently consumed in the Mexican diet. Some of them were developed by Pre-Columbian Mesoamerican civilizations. Until today, common beans (Phaseolus vulgaris), tortillas made with maize (Zea mays) and related maize-based products are some of the main staple foods. Additionally, wheat-based foods are also important starch sources, incorporated in different dishes. This review deals with the in vitro digestibility of the starch fraction in foods commonly consumed in Mexico, paying attention to the addition of unconventional, natural raw materials, such as flour and starch from unripe banana, mango dietary fibre and common legumes. These ingredients enhance potential health-beneficial properties of the diet in cases of non-communicable diseases, particularly those related to obesity and glycaemic homeostasis. Since Mexico is among the countries with greatest indices of overweight and obesity, this paper reviews the in vitro starch availability features, including predicted GI, of various Mexican foods. Attention is also paid to the effect of cold storage conditions on starch digestibility. As an example, starch digestibility in blue maize tortillas(58%) is lower than in white tortillas(70–89%) and a maize tortilla/boiled bean composite dish ranks as a food with low predicted GI (pGI =51) (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Starch/Staerke
volume
66
issue
1-2
pages
11 pages
publisher
John Wiley & Sons
external identifiers
  • scopus:84895061210
ISSN
0038-9056
DOI
10.1002/star.201200206
language
English
LU publication?
yes
id
3aebf55f-1ade-42e7-a6b3-9450b4a81c33
date added to LUP
2018-04-03 12:00:51
date last changed
2018-05-29 10:06:15
@article{3aebf55f-1ade-42e7-a6b3-9450b4a81c33,
  abstract     = {Different starchy foods are frequently consumed in the Mexican diet. Some of them were developed by Pre-Columbian Mesoamerican civilizations. Until today, common beans (Phaseolus vulgaris), tortillas made with maize (Zea mays) and related maize-based products are some of the main staple foods. Additionally, wheat-based foods are also important starch sources, incorporated in different dishes. This review deals with the in vitro digestibility of the starch fraction in foods commonly consumed in Mexico, paying attention to the addition of unconventional, natural raw materials, such as flour and starch from unripe banana, mango dietary fibre and common legumes. These ingredients enhance potential health-beneficial properties of the diet in cases of non-communicable diseases, particularly those related to obesity and glycaemic homeostasis. Since Mexico is among the countries with greatest indices of overweight and obesity, this paper reviews the in vitro starch availability features, including predicted GI, of various Mexican foods. Attention is also paid to the effect of cold storage conditions on starch digestibility. As an example, starch digestibility in blue maize tortillas(58%) is lower than in white tortillas(70–89%) and a maize tortilla/boiled bean composite dish ranks as a food with low predicted GI (pGI =51)},
  author       = {Sáyago-Ayerdi, Sonia Guadalupe and Tovar, Juscelino and Zamora-Gasga, Victor Manuel and Bello-Perez, Luis A.},
  issn         = {0038-9056},
  language     = {eng},
  number       = {1-2},
  pages        = {91--101},
  publisher    = {John Wiley & Sons},
  series       = {Starch/Staerke},
  title        = {Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico},
  url          = {http://dx.doi.org/10.1002/star.201200206},
  volume       = {66},
  year         = {2014},
}