title: Synergistic effect of different dietary fibres in pasta on in vitro starch digestion?
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.
authors.affiliation: Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Martina
authors.initials: M
authors.lastname: Foschia
authors.affiliation: Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: donatella.peressini@uniud.it.
authors.forename: Donatella
authors.initials: D
authors.lastname: Peressini
authors.affiliation: Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Sensidoni
authors.affiliation: Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 84, Lincoln 7647, Christchurch, New Zealand.
authors.forename: Margaret Anne
authors.initials: MA
authors.lastname: Brennan
authors.affiliation: Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 84, Lincoln 7647, Christchurch, New Zealand. Electronic address: Charles.Brennan@lincoln.ac.nz.
authors.forename: Charles Stephen
authors.initials: CS
authors.lastname: Brennan
mesh_terms: D004043:Dietary Fiber / Q000378:metabolism*; D004063:Digestion; D005433:Flour; D038321:Glycemic Index; D066298:In Vitro Techniques; D007444:Inulin / Q000737:chemistry; D013213:Starch / Q000378:metabolism*; D014908:Triticum / Q000378:metabolism*
chemical_list: D004043:Dietary Fiber; D013213:Starch; D007444:Inulin
keywords: Dietary fibres interactions; In vitro digestion; Pasta