Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?
Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glucagel, inulin Raftiline® HPX, inulin Raftiline® GR, psyllium and oat). Moreover, all dietary fibres (excluded Glucagel) were added in combination in order to evaluate their possible antagonistic or synergic effect on predicted glycaemic response. In general, all enriched dietary fibre pasta sample showed a significant decrease (except for pasta containing a combination of 7.5% inulin Raftiline® GR and 7.5% oat bran flour) in reducing sugars released and standardised AUC values compared to control pasta. However, this study showed that the combination of dietary fibres in pasta formulation led to an antagonistic effect on the predicted glycaemic response.... [Show full abstract]
KeywordsPasta; Dietary fibres interactions; In vitro digestion; Food Science; Triticum; Starch; Inulin; Glycemic Index; Digestion; Dietary Fiber; Flour; In Vitro Techniques
Fields of Research0908 Food Sciences; 090801 Food Chemistry and Molecular Gastronomy (excl. Wine)
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