Polyphenols and the glycaemic index of legume pasta

Abstract

Products obtained using 100% legume flours (pea, red lentil, chickpea, grass pea) contain elevated levels of healthy functional components and have a low glycaemic index.

Glycemic Index Values of Pasta Products: An Overview

“…On the other hand, refined wheat pasta is significantly lower in fiber and micronutrients (i.e., minerals and vitamins) with respect to whole grain pasta [9], and it is well known that the biological value of wheat proteins is low due to the deficiency in some essential amino acids, such as lysine and threonine [17]. Due to the importance and role of pasta as one of the main staple foods in the human diet, the interest in developing enriched pasta with high nutritional values has grown [18][19][20][21][22]. To achieve this goal, different approaches have been developed, as pasta could be used as dietary carrier of macronutrients, vitamins, minerals and/or phytochemicals by adding legumes, flour from vegetables/marine foods, and flour of refined or whole cereals different from wheat [19,20,[23][24][25] (Figure 1).…”

“…Their consumption, by virtue of their physiologically active components, should provide health benefits beyond basic nutrition [28]. Since pasta formulation could affect the glycemic response after consumption, and therefore, its GI, beyond the processing method [29][30][31], a large number of human intervention studies have investigated the GI of enriched pasta products [18,21,[32][33][34]. Thus, since the GI represents one of the most important parameters considered for evaluating the quality of dietary carbohydrates, this study aimed to gather the GI values of pasta products (pp) published in the literature until 2020.…”

High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties

“…To the authors' knowledge, no research has been conducted on gluten-free composite fresh pasta based on fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. Of all legumes, chickpeas (Cicer arietinum L.) are particularly high in dietary fibre (mainly insoluble) and offer a nutritious source of plant protein (rich in lysine and arginine) and associated phytochemicals, which are often lacking in a gluten-free diet [10,11]. Moreover, chickpeas are a good source of carbohydrates, polysaccharides and oligosaccharides.…”

Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review

“…Inulin (a prebiotic) addition to pasta has been shown in laboratory studies to lower starch digestion up to ~5% inclusion [ 53 ] and at higher levels > 7.5% [ 54 ] backed up by clinical studies showing 11% inulin pasta slows the gastric emptying causing a decrease in PPGR [ 24 ]. Clinical studies adding flours from chickpea [ 91 , 129 ], faba bean [ 125 , 126 ], lupin [ 92 ] and red lentil flour [ 130 ] to pasta show reductions in GI. Laboratory studies with these flour additions to pasta support reduction in GI [ 61 ] while similar in vitro studies in faba bean are lacking and only one study looked at pasta fortified with lupin protein isolate (17%) showing a reduction in in vitro starch digestion [ 66 ].…”