Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Foschia M,Peressini D,Sensidoni A,Brennan MA,Brennan CSdoi
10.1016/j.foodchem.2014.09.062subject
Has Abstractpub_date
2015-04-01 00:00:00pages
245-50eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01429-0journal_volume
172pub_type
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