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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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/16/2510 |
| _version_ | 1797445397262630912 |
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| author | Alessio Cimini Alessandro Poliziani Gabriele Antonelli Francesco Sestili Domenico Lafiandra Mauro Moresi |
| author_facet | Alessio Cimini Alessandro Poliziani Gabriele Antonelli Francesco Sestili Domenico Lafiandra Mauro Moresi |
| author_sort | Alessio Cimini |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-09T13:26:12Z |
| format | Article |
| id | doaj.art-576ec5fe2feb42a6b6556489c11e6dcd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T13:26:12Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-576ec5fe2feb42a6b6556489c11e6dcd2023-11-30T21:23:47ZengMDPI AGFoods2304-81582022-08-011116251010.3390/foods11162510Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour MixturesAlessio Cimini0Alessandro Poliziani1Gabriele Antonelli2Francesco Sestili3Domenico Lafiandra4Mauro Moresi5Dipartimento per l’Innovazione nei Sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyDipartimento per l’Innovazione nei Sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyDipartimento per l’Innovazione nei Sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyDipartimento di Scienze Agrarie e Forestali, Università della Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyDipartimento di Scienze Agrarie e Forestali, Università della Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyDipartimento per l’Innovazione nei Sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyThis 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.https://www.mdpi.com/2304-8158/11/16/2510amyloseconsistencyenergy consumptioncooking lossegg-free fresh pastain vitro glycemic index |
| spellingShingle | Alessio Cimini Alessandro Poliziani Gabriele Antonelli Francesco Sestili Domenico Lafiandra Mauro Moresi Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures Foods amylose consistency energy consumption cooking loss egg-free fresh pasta in vitro glycemic index |
| 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 | amylose consistency energy consumption cooking loss egg-free fresh pasta in vitro glycemic index |
| url | https://www.mdpi.com/2304-8158/11/16/2510 |
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