Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such...

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Detalles Bibliográficos
Autores principales: Cimini, Alessio, Poliziani, Alessandro, Antonelli, Gabriele, Sestili, Francesco, Lafiandra, Domenico, Moresi, Mauro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407497/
https://www.ncbi.nlm.nih.gov/pubmed/36010510
http://dx.doi.org/10.3390/foods11162510
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author Cimini, Alessio
Poliziani, Alessandro
Antonelli, Gabriele
Sestili, Francesco
Lafiandra, Domenico
Moresi, Mauro
author_facet Cimini, Alessio
Poliziani, Alessandro
Antonelli, Gabriele
Sestili, Francesco
Lafiandra, Domenico
Moresi, Mauro
author_sort Cimini, Alessio
collection PubMed
description This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012.
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spelling pubmed-94074972022-08-26 Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures Cimini, Alessio Poliziani, Alessandro Antonelli, Gabriele Sestili, Francesco Lafiandra, Domenico Moresi, Mauro Foods Article This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012. MDPI 2022-08-19 /pmc/articles/PMC9407497/ /pubmed/36010510 http://dx.doi.org/10.3390/foods11162510 Text en © 2022 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
Cimini, Alessio
Poliziani, Alessandro
Antonelli, Gabriele
Sestili, Francesco
Lafiandra, Domenico
Moresi, Mauro
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
title Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
title_full Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
title_fullStr Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
title_full_unstemmed Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
title_short Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
title_sort characterization of fresh pasta made of common and high-amylose wheat flour mixtures
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407497/
https://www.ncbi.nlm.nih.gov/pubmed/36010510
http://dx.doi.org/10.3390/foods11162510
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