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.