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Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch

Durum semolina spaghetti is known to have a low-moderate glycaemic index but the impact of various processing variables during the manufacture and cooking of pasta does affect pasta structure and potentially could alter starch digestion. In this study, several process variables were investigated to...

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Detalles Bibliográficos
Autores principales:	Sissons, Mike, Cutillo, Silvia, Egan, Narelle, Farahnaky, Asgar, Gadaleta, Agata
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689111/ https://www.ncbi.nlm.nih.gov/pubmed/36429241 http://dx.doi.org/10.3390/foods11223650

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