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Low Glycemic-value Starch

William Baumgartner, Narcisse, Damien, Finley, John W.

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LSU AgCenter scientists have developed a method to modify starch that greatly lowers its Glycemic Index value. The resulting starch does not gelatinize when processed, even at boiling temperatures, and remains indigestible in the stomach, which reduces its glycemic and caloric values. With further research, the modified starch has the potential to obtain a glycemic value of less than 20 compared with 100 for normal starch.
2/8/2012 3:03:34 AM
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