title: Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility.
abstract: The effects of low (LT) or high (HT) temperature drying on ultrastructural, molecular and in vitro digestibility properties of cooked spaghetti were studied. Starch swelling and denaturation/aggregation of proteins occurring at diverse stages, LT or HT drying and cooking, resulted in different in vitro digestibility of spaghetti. For the first time, these differences were assessed in terms of the release of free AA and simple sugars. Indeed, at the end of in vitro digestion, the total amount of released maltotriose, maltose and glucose significantly differentiated digestates of LT and HT spaghetti (12.6 and 15.9 g 100g⁻¹). In the same samples, diverse amounts (16.3 and 12.5 g 100g⁻¹ protein) of free amino acids were found. Chemical artifacts occurring at protein level impaired release of lysine in cooked HT spaghetti after in vitro digestion. These results increase the knowledge on digestibility of LT and HT cooked spaghetti.
authors.affiliation: Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
authors.forename: Milda
authors.initials: M
authors.lastname: Stuknytė
authors.forename: Stefano
authors.initials: S
authors.lastname: Cattaneo
authors.forename: Maria Ambrogina
authors.initials: MA
authors.lastname: Pagani
authors.forename: Alessandra
authors.initials: A
authors.lastname: Marti
authors.forename: Valérie
authors.initials: V
authors.lastname: Micard
authors.forename: John
authors.initials: J
authors.lastname: Hogenboom
authors.forename: Ivano
authors.initials: I
authors.lastname: De Noni
mesh_terms: D003296:Cooking; D004063:Digestion; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D006801:Humans; D014908:Triticum / Q000737:chemistry* / Q000378:metabolism* / Q000648:ultrastructure
keywords: Drying; Heat damage; In vitro digestibility; Pasta; Ultrastructure