Low glycemic index ingredients and modified starches in wheat based food processing: A review

Most of the wheat products are known to have high glycemic index (GI). According to the World Health Organization prevalence of diabetes affected population is increasing worldwide, these populations can be benefitted by low GI foods. Furthermore, modification of starches promotes reduction of GI and improving the quality characteristics of the foods. Hence, the effects of low GI ingredients and modified starches on wheat based food systems have been reviewed. As low GI food prevents wide range of health disorders, these are forthcoming in new trend foods. There is a scope for development of wheat based food products with these modified low GI ingredients to improve the health of consumers. •Low GI ingredients and modified starches in wheat based foods are emphasized.•Various modification techniques to produce low GI ingredients were discussed.•Influence of modified ingredients on technological properties of wheat processing.•Low GI ingredients alone and with modification may help humans in improving health.