Carbohydrate and Phytochemical Digestibility in Pasta

Abstract

Pasta is a food that presents a characteristic physic structure; the ingredients used in its elaboration (semolina or gluten-free ingredients) increase the complexity of the food matrix (protein, starch, non-starch polysaccharides). Also, the method used to make pasta plays an important role in the development of the food matrix. This matrix in turn influences the digestion of the different ingredients (e.g., starch) as well as the physical characteristics (texture) of the pasta. The development of gluten-free pasta continues growing, but the use of glutenfree flours, including other ingredients such as non-starch polysaccharides and phytochemicals, influences the carbohydrates' digestibility. This review points out the effect of the processing methods on the making of pasta, their influence in the carbohydrates' digestibility, and their impact on the bioavailability of phytochemicals. The interactions between carbohydrates and phytochemicals and their role in starch digestibility are discussed as an issue that deserves more investigation for this type of products.

Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta

“…It has been documented that during pasta processing, the presence of oxygen and water during heat treatment can induce the oxidative degradation of antioxidant phytochemicals ( e.g ., carotenoid pigments, polyphenols). Additional losses can occur during cooking, as anthocyanins leach into the boiling water .…”

“…The use of non‐conventional flours to develop gluten‐free products has gained interest due to their contribution in terms of antioxidant phenolic compounds and indigestible carbohydrates (dietary fibre) . In this study, we used non‐conventional ingredients, such as blue maize, unripe plantain and chickpea flours, to prepare gluten‐free pasta.…”

“…However, relevant issues, such as the phytochemical or indigestible carbohydrate (dietary fibre) content of gluten‐free products, have not been comprehensively addressed. Thus, studies on starch digestibility, antioxidant properties or the influence of phytochemicals on carbohydrate digestibility of gluten‐free food matrices are scarce . Furthermore, there are a limited number of gluten‐free products containing bioactive components such as phytochemicals and dietary fibre (including resistant starch), which substantially contribute to the potential health benefits of gluten‐free pasta.…”

“…To improve the nutritional quality of pasta, it is important to study the role of the gluten‐free ingredients in the food matrix and the interactions among the various types of macromolecules therein (lipids, proteins, starch, and non‐starch polysaccharides). Other issues to consider are the interactions between carbohydrates and bioactive compounds, which may reduce protein and starch digestibility, through inhibition of digestive enzymes (such as α‐amylase), and may interfere with glucose transport at the intestinal brush border .…”

The Improvement of Quality of Pasta on the Basis of the Vegetable Raw Materials

“…(Iskakova et al, 2011;) Due to the research above, directed on increase of nutrition and biological value of pasta, improvement of their organoleptic and physical and chemical indicators on the basis of use of corn, chickpea flour and ion ozonated water are actual. (Erkebayev, 2006;)…”