Glycemic index values of pasta products: An overview

Margherita Dall'Asta, Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, Furio Brighenti, Francesca Scazzina

Risultato della ricerca: Contributo in rivistaArticolo in rivista

Abstract

Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.
Lingua originaleEnglish
pagine (da-a)1-16
Numero di pagine16
RivistaFoods
DOI
Stato di pubblicazionePubblicato - 2021

Keywords

  • Carbohydrate
  • Database
  • Enrichment
  • Quality
  • Glycemic index
  • Pasta
  • Formulation

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