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Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten.
J Sci Food Agric. 2021 May; 101(7):2869-2876.JS

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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Garcia-Valle DE
Instituto Politécnico Nacional, CEPROBI, Yautepec, Mexico.
Bello-Perez LA
Instituto Politécnico Nacional, CEPROBI, Yautepec, Mexico.
Tovar J
Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden.

MeSH

CicerCookingDietary FiberFlourFood AdditivesFood HandlingHumansStarchTasteTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33155278

Citation

Garcia-Valle, Daniel E., et al. "Addition of Chickpea Markedly Increases the Indigestible Carbohydrate Content in Semolina Pasta as Eaten." Journal of the Science of Food and Agriculture, vol. 101, no. 7, 2021, pp. 2869-2876.
Garcia-Valle DE, Bello-Perez LA, Tovar J. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten. J Sci Food Agric. 2021;101(7):2869-2876.
Garcia-Valle, D. E., Bello-Perez, L. A., & Tovar, J. (2021). Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten. Journal of the Science of Food and Agriculture, 101(7), 2869-2876. https://doi.org/10.1002/jsfa.10918
Garcia-Valle DE, Bello-Perez LA, Tovar J. Addition of Chickpea Markedly Increases the Indigestible Carbohydrate Content in Semolina Pasta as Eaten. J Sci Food Agric. 2021;101(7):2869-2876. PubMed PMID: 33155278.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten. AU - Garcia-Valle,Daniel E, AU - Bello-Perez,Luis A, AU - Tovar,Juscelino, Y1 - 2020/11/19/ PY - 2020/10/06/revised PY - 2020/07/31/received PY - 2020/11/06/accepted PY - 2020/11/7/pubmed PY - 2021/4/21/medline PY - 2020/11/6/entrez KW - chickpea KW - dietary fiber KW - pasta KW - starch digestion SP - 2869 EP - 2876 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 101 IS - 7 N2 - 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. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/33155278/Addition_of_chickpea_markedly_increases_the_indigestible_carbohydrate_content_in_semolina_pasta_as_eaten_ DB - PRIME DP - Unbound Medicine ER -