The Role of Complex Carbohydrates and Non-Starch Polysaccharides in the Regulation of Postprandial Glucose and Insulin Responses in Cereal Foods

With the increase in consumer and processor attention in the functionality of foods, there is a need for a deeper understanding behind how the composition of food affects its nutritional quality. Of particular interest is the role of non-starch polysaccharides and slowly digestible carbohydrates in the possible regulation of starch degradation from carbohydrate rich foods, thus reducing the overall glycaemic impact of such products. The review discusses some of the more recent research findings with regards to food production and nutrition.