Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach

Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach

This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution...

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Bibliographic Details
Main Authors: Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan, Luca Serventi
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Nutrients
Subjects:
glycaemic index
vegetable pasta
α-amylase inhibition
dietary fibre
antioxidant
Online Access:https://www.mdpi.com/2072-6643/14/21/4575

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https://www.mdpi.com/2072-6643/14/21/4575

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