Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

Cimini, Alessio; Poliziani, Alessandro; Antonelli, Gabriele; Sestili, Francesco; Lafiandra, Domenico; Moresi, Mauro

doi:10.3390/foods11162510

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

Author(s)

Cimini, Alessio

Poliziani, Alessandro

Antonelli, Gabriele

Sestili, Francesco

Lafiandra, Domenico

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Date Issued

2022

Type

article

Volume

11

Issue

16

Start Page

1

End Page

14

DOI

10.3390/foods11162510

Journal

FOODS

Abstract

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.

Handle

http://hdl.handle.net/2067/48417

File(s)

Name

Cimini et al 2022 Foods (pasta HA).pdf

Size

1.51 MB

Format

Adobe PDF

Checksum (MD5)

c90cd9f3ee6b24c4aca7cdaff570b702