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http://hdl.handle.net/2067/48417
Titolo: | Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures | Autori: | Cimini, Alessio Poliziani, Alessandro Antonelli, Gabriele Sestili, Francesco Lafiandra, Domenico Moresi, Mauro |
Rivista: | FOODS | Data pubblicazione: | 2022 | 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. |
URI: | http://hdl.handle.net/2067/48417 | ISSN: | 2304-8158 | DOI: | 10.3390/foods11162510 | Diritti: | Attribution 4.0 International |
È visualizzato nelle collezioni: | A1. Articolo in rivista |
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