Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten

Abstract

BACKGROUND There is a growing interest in increasing dietary fiber (DF) consumption because of the health benefits associated with this nutrient. Pulses are considered a good source of non‐digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase indigestible carbohydrate content without altering the texture of the pasta. RESULTS Pasta was prepared by extruding semolina–chickpea blends. The protein and DF content in the cooked pasta increased with the chickpea level, with an important contribution of resistant starch (RS) to the DF values. The optimum cooking time decreased as the chickpea content increased, which was related to the degree of starch gelatinization of the raw pasta. The in vitro digestible starch content decreased with the chickpea substitution level, concomitant with the increase in RS content. In general, the texture of the chickpea‐containing pasta was similar to that of semolina pasta. CONCLUSIONS Pending acceptability studies on these pastas may grant their promotion as good fiber sources, probably helpful in the fight against obesity and diet‐related non‐communicable diseases. © 2020 Society of Chemical Industry

Development and characterisation of barley‐based non‐conventional pasta supplemented with chickpea flour

“…Polar amino acids) with increased protein could be responsible for the rising WAC. Increased WAC due to rising fibre is reported byGarcia-Valle et al (2021a) which is in accordance with our study.…”

“…The information presented in Table 1 demonstrated that barley pasta exhibited the longest optimum cooking time (OCT) (6.01 min), which decreased from 5.48 to 5.09 min as chickpea substitution increased from 10% to 40%. The shorter OCT of chickpea substituted pasta can be related to the pasta's center absorbing more water due to a relatively weak–protein–starch network (El‐Sohaimy et al ., 2020; Garcia‐Valle et al ., 2021a). A slight increase in swelling power was observed with increased chickpea content and can be attributed to the degree to which the internal structure of the starch was exposed for action of water (Ritika et al ., 2016).…”

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

“…RS2 increased more total dietary fibers than unripe plantain flour in uncooked spaghetti, while made similar performances in lowering GI, consequently transferring spaghetti into medium GI food. [ 141 ] It is strongly demonstrated that unripe plantain flour is an alternative dietary fiber to RS, and the similar functions were also found in chickpea, [ 142 ] cassava and banana flour. [ 143 ]…”

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes

“…However, in pasta products, adding chickpea limits the amount of starch gelatinization to an appropriate amount allowing a higher dietary fiber content to match nutritional recommendations (Garcia‐Valle et al., 2020).…”