The category of starch-rich foods is on the spot for its role in the development of obesity and related diseases. Therefore, the production of food having a low glycemic index should be a priority of modern food industry. In this paper three different food design strategies that can be used to modulate the release of glucose during the gastrointestinal process of starch-rich foods, are illustrated. The structure of the starch granules can be modified by controlling processing parameters (i.e. moisture, temperature and shear) thus influencing the gelatinization and retrogradation behavior. The intactness of plant cell walls hindering the access of amylases to the starch granules and the formation of a stiffed food matrix using the crosslinking between proteins and the melanoidins generated by Maillard reaction are also very effective approaches.

Following these food design strategies several practical approaches can be pursued by food designers to find reliable solutions combining the consumers request of palatable and rewarding foods with the public health demand of having food products with better nutritional profile.

富含淀粉的食物因其在肥胖症和相关疾病发展中的作用而备受关注。因此，生产低血糖指数的食品应成为现代食品工业的重点。本文阐述了三种可用于调节富含淀粉食品胃肠道过程中葡萄糖释放的食品设计策略。淀粉颗粒的结构可以通过控制加工参数（即水分，温度和剪切力）来改变，从而影响糊化和回生行为。植物细胞壁的完好性阻止淀粉酶进入淀粉颗粒以及使用美拉德反应产生的蛋白质和黑色素之间的交联来形成坚硬的食物基质也是非常有效的方法。

遵循这些食品设计策略，食品设计师可以采用几种实用的方法来找到可靠的解决方案，以结合消费者对可口食品和奖励食品的要求以及拥有具有更好营养特性的食品的公共卫生需求。