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From Texture to Digestion: Understanding Multi-Component Interactions in Designing Starch-Based Low-Glycemic Index Soft Foods
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DOI：10.1016/j.tifs.2025.105520.png)
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Abstract
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• Low-GI control is as crucial as texture in starch-based foods for dysphagia. • Diverse components interact differently with starch but yield similar functional effects. • Binary and ternary systems improve texture and digestibility but lack full nutrition. • Multicomponent design and processing can yield low-GI soft foods for safe swallowing.
Keywords:
Diabetes
Dietary fibers
Dysphagia
Polyphenols
Proteins
Multicomponent starch-based composites
Soft gels
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