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

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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Bibliographic Details
Main Authors: Rossella Dodi, Letizia Bresciani, Beatrice Biasini, Marta Cossu, Francesca Scazzina, Federica Taddei, Maria Grazia D’Egidio, Margherita Dall’Asta, Daniela Martini
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
slowly digestible starch
carbohydrates
fiber
in vitro digestion
micronization
Online Access:https://www.mdpi.com/2304-8158/10/5/921

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https://www.mdpi.com/2304-8158/10/5/921

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