Digestibility of pasta made with three wheat types: A preliminary study

Simonato, Barbara; Curioni, Andrea; Pasini, Gabriella

doi:10.1016/j.foodchem.2014.11.023

Cited by 29 publications

(18 citation statements)

References 27 publications

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“…Pasta is excellent choice for incorporating some nutrient components because it is popular with consumers due to its easy handling, storage and preparation (Babuskin, Krishnan, Babu, Sivarajan, & Sukumar, 2014;Kadam & Prabhasankar, 2010;Simonato, Curioni, & Pasin, 2015). Nutritional and functional properties of pasta can be improved by using spelt as basic raw material for the production of pasta and adding some additional raw material such as u-3 fatty acids and inulin for improving functional properties (Filipovi c et al, 2013Foschia, Peressini, Sensidoni, & Brennan, 2013;Foschia, Peressini, Sensidoni, Brennan, & Brennan, 2015a, 2015bKadam & Prabhasankar, 2010).…”

Section: Introductionmentioning

confidence: 99%

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

Filipović

Pezo

Filipović

et al. 2015

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

Filipović

Pezo

Filipović

et al. 2015

LWT - Food Science and Technology

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“…It is believed that semolina, i.e. coarse flour obtained from Triticum durum , is the best raw material for production of high quality pasta [56]. Semolina contains large amounts of resistant RS 1 starch [30].…”

Section: Pasta As a Functional Cereal Productmentioning

confidence: 99%

“…It should also be underlined that pasta made of durum semolina, characterised by high protein content, requires a longer time to be digested in the stomach, which contributes to slower passage of food content into the duodenum and slows down glucose release into blood. Undigested polypeptides impede the access of amylolytic enzymes to starch, which seems important for maintenance of low postprandial glucose levels [56]. Appropriate hydrothermal treatment and preparation of al dente pasta ensure a lower glycaemic index value, as nongelatinised starch contained in the pasta core is not digested by amylolytic enzymes [55].…”

Section: Pasta As a Functional Cereal Productmentioning

confidence: 99%

Functional Cereal Products in the Diet for Type 2 Diabetes Patients

Krawęcka

Sobota

Sykut-Domańska

2019

International Journal of Food Science

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Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

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“…Due to its handling, storage and preparation properties and popularity with consumers' pasta is an excellent choice for incorporating "nutraceuticals". Nutritional and functional properties of pasta can be improved by using whole meal spelt as basic raw material for pasta preparation and by adding raw materials such as ω-3 fatty acids [4,6]. Normal and balanced diet recommended by nutritionists for prevention of mass non-infectious diseases consider intake of essential fatty acids and decrease of ω-6/ω-3 fatty acids ratio [7].…”

Section: Introductionmentioning

confidence: 99%

Spelt Pasta Enriched With Ω-3 Fatty Acids

Filipović

Filipović²,

Košutić³

2018

GHTERS

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In this paper the quality of spelt pasta with the addition of ω-3 fatty acid, which is positively contributing to thefunctional and technological changes of the product is investigated.ω-3 fatty acids are added in the quantity of 0%,0.2%, 0.4% and 0.6% based on farina. Concerning pasta quality addition of ω-3 fatty acids is related to increasedcooking time and cooking loss, as well as reduced pasta stickiness. Gas chromatography with mass spectrometry wasused for carrying out a quantitative analysis of the liposoluble pasta extract. Pasta with 0.6% ω-3 fatty acids contains0.6048 g /100 fatty acids, which positively contributes to ω-6/ω-3 fatty acid ratio in daily meal, thus meeting valuesrecommended by nutritionists. This type of pasta is a new product with good technological quality, improved fattyacids profile and sensory characteristics with consumer acceptability range.

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Digestibility of pasta made with three wheat types: A preliminary study

Cited by 29 publications

References 27 publications

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

Functional Cereal Products in the Diet for Type 2 Diabetes Patients

Spelt Pasta Enriched With Ω-3 Fatty Acids

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