A Review of the Design and Architecture of Starch-Based Dietary Foods
Yuxiang Bai,
Xiaoxiao Li,
Hangyan Ji,
Yu Wang,
Danni Zheng,
Yanli Wang,
Zhengyu Jin
Affiliations
Yuxiang Bai
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Xiaoxiao Li
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Hangyan Ji
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Yu Wang
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Danni Zheng
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Yanli Wang
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Zhengyu Jin
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; Corresponding author.
Carbohydrates, which are mostly present in sugar, starch, and fiber, are one of the main ingredients of food and the primary source of energy in the human diet. Among these three main sources, starch stands out as one of the most abundant reserves of carbohydrates. Investigating starch would not only enhance our understanding of the functionality of starch in the human body but also aid in the design of novel starch-based dietary foods. The present review first provides a state-of-the-art understanding of the various classifications of dietary starches, including rapidly digesting starch (RDS), slowly digesting starch (SDS), and resistant starch (RS). Moreover, both the in vivo and in vitro determination methods of the digestibility of starch-based dietary foods are discussed. Based on the current understanding, present research strategies to design novel starch-based dietary foods through either the direct addition of modified starch or the alteration of processing conditions are highlighted. Furthermore, certain perspectives related to the future research directions of starch-based foods are also included.
