Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten

Daniel E. Garcia-Valle, Luis A. Bello-Perez, Juscelino Tovar

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

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.

Original languageEnglish
Pages (from-to)2869-2876
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume101
Issue number7
DOIs
StatePublished - May 2021

Keywords

  • chickpea
  • dietary fiber
  • pasta
  • starch digestion

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