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Digestibility of pasta made with three wheat types: a preliminary study.
Food Chem. 2015 May 01; 174:219-25.FC

Abstract

The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Simonato B
Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy. Electronic address: barbara.simonato@univr.it.
Curioni A
DAFNAE (Department of Agronomy, Food, Natural Resource, Animals and Environment), University of Padova, 35020 Legnaro, PD, Italy.
Pasini G
DAFNAE (Department of Agronomy, Food, Natural Resource, Animals and Environment), University of Padova, 35020 Legnaro, PD, Italy.

MeSH

DigestionEdible GrainGlycemic IndexMicroscopyPlant ProteinsStarchTriticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25529673

Citation

Simonato, Barbara, et al. "Digestibility of Pasta Made With Three Wheat Types: a Preliminary Study." Food Chemistry, vol. 174, 2015, pp. 219-25.
Simonato B, Curioni A, Pasini G. Digestibility of pasta made with three wheat types: a preliminary study. Food Chem. 2015;174:219-25.
Simonato, B., Curioni, A., & Pasini, G. (2015). Digestibility of pasta made with three wheat types: a preliminary study. Food Chemistry, 174, 219-25. https://doi.org/10.1016/j.foodchem.2014.11.023
Simonato B, Curioni A, Pasini G. Digestibility of Pasta Made With Three Wheat Types: a Preliminary Study. Food Chem. 2015 May 1;174:219-25. PubMed PMID: 25529673.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Digestibility of pasta made with three wheat types: a preliminary study. AU - Simonato,Barbara, AU - Curioni,Andrea, AU - Pasini,Gabriella, Y1 - 2014/11/13/ PY - 2014/07/01/received PY - 2014/10/09/revised PY - 2014/11/03/accepted PY - 2014/12/23/entrez PY - 2014/12/23/pubmed PY - 2015/8/8/medline KW - Glycemic index KW - Protein digestibility KW - Starch digestibility KW - Wheat pasta SP - 219 EP - 25 JF - Food chemistry JO - Food Chem VL - 174 N2 - The aim of this study was to assess the digestibility of the protein and starch in pasta made with different cereals, i.e. Triticum durum, Triticum polonicum and Triticum dicoccum, and to measure the glycemic index (GI) of the different types of pasta. The digestibility of the starch in T.polonicum pasta differed significantly from the others. It seemed to be less digested than dicoccum and durum wheat pasta. T.polonicum pasta also had a lower glycemic index, while there were no significant differences in the protein digestibility of the three types of pasta. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25529673/Digestibility_of_pasta_made_with_three_wheat_types:_a_preliminary_study_ DB - PRIME DP - Unbound Medicine ER -