RELATIONSHIP BETWEEN GLYCEMIC RESPONSE OF STARCH AND ITS MICRO STRUCTURAL STATE

It has been observed that foods with similar amount of starch can generate different glycemic responses. In the present paper we review the one factor that probably determines these differences: the physical state of starch in food. The literature support the idea that the physical state (called microstructure) of starch is a very important factor because determine the rate and the total amount of glucose that will be released (in the digestion process) for absorption and metabolic use. Many studies relating the microstructure and glycemic response, and its physiological effects, are still needed to make new carbohydrate foods with specific nutritional requirements.