In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin

Gluten replacement in gluten‐free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role...

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Bibliographic Details
Published in:Journal of food science 2017-04, Vol.82 (4), p.1012-1019
Main Authors: Marti, Alessandra, Abbasi Parizad, Parisa, Marengo, Mauro, Erba, Daniela, Pagani, Maria Ambrogina, Casiraghi, Maria Cristina
Format: Article
Language:English
Subjects:
Blood Glucose - metabolism
Carbohydrates
Diet, Gluten-Free
Dietary Fats - analysis
Dietary Proteins - analysis
Digestion
Energy Intake
Flour - analysis
Food Analysis
Food Handling
Food processing industry
Food science
Formulations
Gluten
Glutens - analysis
gluten‐free pasta
In vitro testing
Ingredients
Noodles
Nutritive Value
Organizations
oriental noodles
Oryza - chemistry
Pasta
pasting properties
Postprandial Period
protein organization
Proteins
Starch - chemistry
starch digestibility
Starches
Triticum - chemistry
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Summary:Gluten replacement in gluten‐free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions. Content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were assessed and combined with information on starch pasting properties and on the overall protein organization. Oriental noodles presented higher relative levels of RS and RDS than Western‐style pasta, that often had SDS levels compatible with low rates of starch digestion. As regard formulation, presence of multiple ingredients seems to likely increase the RDS level, as did the different protein organization in the various samples. Practical Application This work provides information on in vitro starch digestibility of gluten‐free pasta and noodles available on the market. Results highlighted the potential role of specific ingredients and likely of technologies on affecting the starch digestibility of gluten‐free products.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13673