title: Digestibility of pasta made with three wheat types: a preliminary study.
abstract: The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta.
authors.affiliation: Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy. Electronic address: barbara.simonato@univr.it.
authors.forename: Barbara
authors.initials: B
authors.lastname: Simonato
authors.affiliation: DAFNAE (Department of Agronomy, Food, Natural Resource, Animals and Environment), University of Padova, 35020 Legnaro, PD, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Curioni
authors.affiliation: DAFNAE (Department of Agronomy, Food, Natural Resource, Animals and Environment), University of Padova, 35020 Legnaro, PD, Italy.
authors.forename: Gabriella
authors.initials: G
authors.lastname: Pasini
mesh_terms: D004063:Digestion; D002523:Edible Grain / Q000378:metabolism; D038321:Glycemic Index; D008853:Microscopy; D010940:Plant Proteins / Q000378:metabolism; D013213:Starch / Q000378:metabolism; D014908:Triticum / Q000737:chemistry / Q000378:metabolism*
chemical_list: D010940:Plant Proteins; D013213:Starch
keywords: Glycemic index; Protein digestibility; Starch digestibility; Wheat pasta