Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/1/123 |
| _version_ | 1797499036744286208 |
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| author | Mike Sissons |
| author_facet | Mike Sissons |
| author_sort | Mike Sissons |
| collection | DOAJ |
| description | Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta. |
| first_indexed | 2024-03-10T03:41:45Z |
| format | Article |
| id | doaj.art-ab68a49fa2c34eab9ef76d2bacdcb161 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:41:45Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ab68a49fa2c34eab9ef76d2bacdcb1612023-11-23T11:31:48ZengMDPI AGFoods2304-81582022-01-0111112310.3390/foods11010123Development of Novel Pasta Products with Evidence Based Impacts on Health—A ReviewMike Sissons0Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, AustraliaPasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.https://www.mdpi.com/2304-8158/11/1/123durum wheatpastahealth benefitsfunctional pastafunctional food |
| spellingShingle | Mike Sissons Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review Foods durum wheat pasta health benefits functional pasta functional food |
| title | Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review |
| title_full | Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review |
| title_fullStr | Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review |
| title_full_unstemmed | Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review |
| title_short | Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review |
| title_sort | development of novel pasta products with evidence based impacts on health a review |
| topic | durum wheat pasta health benefits functional pasta functional food |
| url | https://www.mdpi.com/2304-8158/11/1/123 |
| work_keys_str_mv | AT mikesissons developmentofnovelpastaproductswithevidencebasedimpactsonhealthareview |