In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina‐Based or Wholemeal Semolina‐Based Liquid Sourdough
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Data
2021-10-19
Autori
Fois, Simonetta
Piu, Piero Pasqualino
Sanna, Manuela
Roggio, Tonina
Catzeddu, Pasquale
Titolo del periodico
ISSN
Titolo del volume
Editore
MDPI
Abstract
The use of wholemeal flour and sourdough fermentation in different food matrices has
received considerable attention in recent years due to its resulting health benefits. In this study, a
semolina‐based and a wholemeal semolina‐based sourdough were prepared and added to the
formulation of gnocchetti‐type fresh pasta. Four types of gnocchetti were made, using semolina plus
semolina‐based sourdough (SS), semolina plus wholemeal semolina‐based sourdough (SWS),
semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as
controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response
(GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was
higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were
also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of
sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the
inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no
effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the
GR and GL of fresh pasta made with sourdough.
Descrizione
Keywords
starch; available carbohydrates; glycemic response; glycemic index; glycemic load