Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility

Abstract

Pasta is a carbohydrate-rich food with a low glycemic index (GI) and is one of the main sources of slowly digestible starch (SDS). The presence of bran fractions (BFs) in pasta may enhance its health potential, owing to the content of fiber, micronutrients, and bioactive compounds; however, at the same time, BF may affect starch digestibility. In this study, the bioaccessibility of starch in pasta made with BF-enriched semolina (BF pasta), or only with micronized debranned kernel (DK pasta), and a control pasta made with traditional semolina was evaluated by applying two different in vitro models. The control pasta showed a percentage of SDS about four-fold higher than that of the BF pasta and 1.5-fold higher than that of the DK pasta (p < 0.05). The amount of starch released during simulated gastrointestinal digestion was slightly lower, but not significantly different, for the control pasta than for both the BF and DK pasta. These results suggest that the presence of a higher amount of dietary fiber in BF pasta can affect the structure of the food matrix, interfering with the formation of the gluten network, water absorption, and starch granule accessibility, while micronization could enhance starch digestibility due to starch gelatinization. These findings emphasize the need to optimize the process for producing fiber-rich pasta without affecting its low starch digestibility and, consequently, its GI.

Evaluation of Glycemic Index of Six Different Samples of Commercial and Experimental Pasta Differing in Wheat Varieties and Production Processes

“…Although these samples were made with wholemeal flour, usually associated with lower GI [ 25 , 26 , 27 , 28 ], a higher GI was recorded. It is known that the presence of fiber may result in an unstructured pasta matrix, leading to a more rapid digestion of starch and, subsequently, to higher GI [ 29 , 30 ]. These data confirm that it is necessary to clarify the role of the fiber content in reducing GI, in moderating the rate of glucose absorption and controlling the glucose response curve.…”

Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta

“…Long mastication was set to correspond to the complete mashing of the pasta structure and this was achieved by passing 50 g of cooked product through a meat grinder (ARTUS T25, Reber Srl, Italy), as is commonly done in the determination of in vitro starch digestion. [15][16][17][18]…”

Special Issue: Innovative Pasta with High Nutritional and Health Potential

“…The use of functional ingredients or alternative raw materials often change the cooking quality and sensory attributes of pasta, resulting in increased cooking loss, decreased firmness, color changes and pasta flavor. Consequently, the strategy of pasta innovation, along with the identification of functional ingredients, required suitable technological process to obtain novel pasta products, able to retain their beneficial properties, keeping, meanwhile, high cooking and sensorial quality to be attractive to consumers [ 3 , 6 , 10 , 11 ]. Dried pasta is the symbol of Italian food, and it is certainly no coincidence that 7 out of the 11 articles published in this Special Issue, come from Italian research groups [ 2 , 3 , 6 , 7 , 8 , 10 , 11 ].…”

“…Consequently, the strategy of pasta innovation, along with the identification of functional ingredients, required suitable technological process to obtain novel pasta products, able to retain their beneficial properties, keeping, meanwhile, high cooking and sensorial quality to be attractive to consumers [ 3 , 6 , 10 , 11 ]. Dried pasta is the symbol of Italian food, and it is certainly no coincidence that 7 out of the 11 articles published in this Special Issue, come from Italian research groups [ 2 , 3 , 6 , 7 , 8 , 10 , 11 ]. Pasta functionalization has been mainly reached by fortification with dietary fiber [ 3 , 6 ], antioxidants [ 4 , 5 ], proteins [ 2 ], vitamins and minerals [ 1 ], which are present in a limited amount in durum wheat semolina.…”

“…The consumption of high-fiber pasta contributes to reducing blood pressure, cholesterol levels, risk of colon cancer and coronary heart disease and improving the feeling of satiety. Moreover, the enrichment with dietary fiber also reduces the glycemic index of pasta, a health aspect often considered in this Special Issue [ 6 , 7 , 8 , 10 , 11 ]. Generally, the presence of dietary fiber results in detrimental effects on the cooking and sensory qualities of pasta, although the source of fiber used and the level of enrichment, as well as the technological process applied, largely influence the overall quality of unconventional pasta products.…”