title: In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin.
abstract: 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.
authors.affiliation: Dept. of Food, Environmental, and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, Via G. Celoria 2, 20133, Milan, Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Marti
authors.affiliation: Dept. of Food, Environmental, and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, Via G. Celoria 2, 20133, Milan, Italy.
authors.forename: Parisa
authors.initials: P
authors.lastname: Abbasi Parizad
authors.affiliation: Dept. of Food, Environmental, and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, Via G. Celoria 2, 20133, Milan, Italy.
authors.forename: Mauro
authors.initials: M
authors.lastname: Marengo
authors.affiliation: Dept. of Food, Environmental, and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, Via G. Celoria 2, 20133, Milan, Italy.
authors.forename: Daniela
authors.initials: D
authors.lastname: Erba
authors.affiliation: Dept. of Food, Environmental, and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, Via G. Celoria 2, 20133, Milan, Italy.
authors.forename: Maria Ambrogina
authors.initials: MA
authors.lastname: Pagani
authors.affiliation: Dept. of Food, Environmental, and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, Via G. Celoria 2, 20133, Milan, Italy.
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Casiraghi
mesh_terms: D001786:Blood Glucose / Q000378:metabolism; D055050:Diet, Gluten-Free; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D004063:Digestion; D002149:Energy Intake; D005433:Flour / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D005983:Glutens / Q000032:analysis*; D009753:Nutritive Value; D012275:Oryza / Q000737:chemistry; D019518:Postprandial Period; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry
chemical_list: D001786:Blood Glucose; D004041:Dietary Fats; D004044:Dietary Proteins; D005983:Glutens; D013213:Starch
keywords: gluten-free pasta; oriental noodles; pasting properties; protein organization; starch digestibility