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

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 s...

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Autores principales: Dodi, Rossella, Bresciani, Letizia, Biasini, Beatrice, Cossu, Marta, Scazzina, Francesca, Taddei, Federica, D’Egidio, Maria Grazia, Dall’Asta, Margherita, Martini, Daniela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146869/
https://www.ncbi.nlm.nih.gov/pubmed/33922161
http://dx.doi.org/10.3390/foods10050921
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author Dodi, Rossella
Bresciani, Letizia
Biasini, Beatrice
Cossu, Marta
Scazzina, Francesca
Taddei, Federica
D’Egidio, Maria Grazia
Dall’Asta, Margherita
Martini, Daniela
author_facet Dodi, Rossella
Bresciani, Letizia
Biasini, Beatrice
Cossu, Marta
Scazzina, Francesca
Taddei, Federica
D’Egidio, Maria Grazia
Dall’Asta, Margherita
Martini, Daniela
author_sort Dodi, Rossella
collection PubMed
description 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.
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spelling pubmed-81468692021-05-26 Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility Dodi, Rossella Bresciani, Letizia Biasini, Beatrice Cossu, Marta Scazzina, Francesca Taddei, Federica D’Egidio, Maria Grazia Dall’Asta, Margherita Martini, Daniela Foods Article 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. MDPI 2021-04-22 /pmc/articles/PMC8146869/ /pubmed/33922161 http://dx.doi.org/10.3390/foods10050921 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Dodi, Rossella
Bresciani, Letizia
Biasini, Beatrice
Cossu, Marta
Scazzina, Francesca
Taddei, Federica
D’Egidio, Maria Grazia
Dall’Asta, Margherita
Martini, Daniela
Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
title Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
title_full Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
title_fullStr Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
title_full_unstemmed Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
title_short Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility
title_sort traditional and non-conventional pasta-making processes: effect on in vitro starch digestibility
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146869/
https://www.ncbi.nlm.nih.gov/pubmed/33922161
http://dx.doi.org/10.3390/foods10050921
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