On the other hand, refined wheat pasta is significantly lower in fiber and micronutrients (i.e., minerals and vitamins) with respect to whole grain pasta, and it is well known that the biological value of wheat proteins is low due to the deficiency in some essential amino acids, such as lysine and threonine. Postprandial studies conducted in both healthy and diabetic volunteers confirmed that durum wheat pasta induced a lower postprandial glucose response than other wheat-based products (i.e., bread) by virtue of its compact dense physical structure (dried pasta) and the network of gluten surrounding the starch granules. As a consequence of this technological process, the microstructure of pasta is compact and relatively dense, limiting the hydrolysis of internal starch granules, which explains its richness in slow digestible starch and its reduced enzymatic susceptibility during digestion. Since durum wheat pasta is produced by mixing semolina with water and with energy input, its nutritional properties are prevalently linked to its matrix structure formed during the extrusion and drying processes. Pasta, a traditional food item within the Italian diet, is now globally consumed, becoming an important source of complex carbohydrates (i.e., starch) in many countries. The GI is defined as the incremental area under the two-hour blood glucose response curve (IAUC) after ingestion of a food with a certain amount of available carbohydrates, expressed as a percentage of the IAUC after consumption of a standard meal in an iso-glucidic portion. The glycemic index (GI), proposed by Jenkins, is a tool for quantifying the relative rise in blood glucose level after consuming a carbohydrate-containing food. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.Ĭereals, tubers and pulses are the main dietary sources of carbohydrates within the human diet, which are well known as the main dietary components affecting postprandial blood glucose levels. Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged.
#Wheat or spinach pasta vs plain pasta free
A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55) category n 2: 100% whole wheat (6, 52) category n 3: other cereal-based products (8, 52) category n 4: containing egg (5, 52) category n 5: gluten free (11, 60) category n 6: containing legumes (9, 46) category n 7: noodles and vermicelli (9, 56) category n 8: containing vegetable or algae (6, 51) category n 9: containing other ingredients (5, 37) category n 10: stuffed (1, 58).
#Wheat or spinach pasta vs plain pasta iso
GI values of pp analyzed following the ISO guidelines were included in this survey. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. In recent years, the interest in developing enriched pasta has increased. Durum wheat pasta is considered a low-glycemic index (GI) food.
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