The role of non-starch constituents in the extrusion processing of slow-digesting starch diets: A review.

Starch is the main source of energy for the human body through diet, and its digestive properties are closely related to the occurrence of chronic diseases. Extrusion technology, which is characterized by low cost and high efficiency, has been widely used in the field of reducing starch digestibility and modifying starch, and it has great potential for designing and manufacturing precision nutrition for specific populations. However, this aspect of study has not been systemically summarized, so we systematically discuss the role of extrusion and non-starch components in starch modification in this review. This review focuses on the following sections: the effect mechanisms of extrusion on starch digestibility in terms of granule morphology, crystal structure, viscosity and pasting characteristics; the different effects of single or multiple non-starch components on starch digestibility under extrusion; and some of the current applications of extrusion technology in the development of slow-digesting starchy diets. This review summarises the effects of extrusion techniques and non-starch components on starch digestibility under extrusion conditions, and provides the appropriate theoretical basis for the application of starch-based foods in the development of slow-digesting diets, the precise nutritional design of specific populations, and the improvement of the structure of healthy human diets.