Development of low glycemic index food products with wheat resistant starch: a review

With the growing recognition of the health benefits associated with GI foods in managing type 2 diabetes and alleviating oxidative stress, wheat-based low-GI foods enriched with resistant starch (RS) emerging as a promising alternative to refined grains in daily diets. This review provides a comprehensive overview of the health benefits of RS, delving into its types, characteristics, and the mechanisms underpinning its resistance to hydrolysis.

To enhance the functionality of RS, various modification techniques—encompassing chemical, enzymatic, physical, and combinatory approaches—have been explored to increase RS content in wheat-based foods while improving their sensory attributes. Additionally, the incorporation of phytochemicals and other natural extracts into low-GI food formulations has demonstrated potential to enhance both nutritional and sensory properties.

This review also examines market trends for low-GI foods, identifying key challenges in industrial manufacturing processes. By addressing these issues, this work aims to support future research and guide the development of improved standards for low-GI wheat-based food products.