TY - JOUR
T1 - Carbohydrate and Phytochemical Digestibility in Pasta
AU - Camelo-Méndez, Gustavo A.
AU - Ferruzzi, Mario G.
AU - González-Aguilar, Gustavo A.
AU - Bello-Pérez, Luis A.
N1 - Publisher Copyright:
© 2015, Springer Science+Business Media New York.
PY - 2016/3/1
Y1 - 2016/3/1
N2 - Pasta is a food that presents a characteristic physic structure; the ingredients used in its elaboration (semolina or gluten-free ingredients) increase the complexity of the food matrix (protein, starch, non-starch polysaccharides). Also, the method used to make pasta plays an important role in the development of the food matrix. This matrix in turn influences the digestion of the different ingredients (e.g., starch) as well as the physical characteristics (texture) of the pasta. The development of gluten-free pasta continues growing, but the use of gluten-free flours, including other ingredients such as non-starch polysaccharides and phytochemicals, influences the carbohydrates’ digestibility. This review points out the effect of the processing methods on the making of pasta, their influence in the carbohydrates’ digestibility, and their impact on the bioavailability of phytochemicals. The interactions between carbohydrates and phytochemicals and their role in starch digestibility are discussed as an issue that deserves more investigation for this type of products.
AB - Pasta is a food that presents a characteristic physic structure; the ingredients used in its elaboration (semolina or gluten-free ingredients) increase the complexity of the food matrix (protein, starch, non-starch polysaccharides). Also, the method used to make pasta plays an important role in the development of the food matrix. This matrix in turn influences the digestion of the different ingredients (e.g., starch) as well as the physical characteristics (texture) of the pasta. The development of gluten-free pasta continues growing, but the use of gluten-free flours, including other ingredients such as non-starch polysaccharides and phytochemicals, influences the carbohydrates’ digestibility. This review points out the effect of the processing methods on the making of pasta, their influence in the carbohydrates’ digestibility, and their impact on the bioavailability of phytochemicals. The interactions between carbohydrates and phytochemicals and their role in starch digestibility are discussed as an issue that deserves more investigation for this type of products.
KW - Carbohydrates digestibility
KW - Glycemic index
KW - Pasta products
KW - Phytochemicals
KW - Processing technologies
KW - Raw materials
UR - http://www.scopus.com/inward/record.url?scp=84958160898&partnerID=8YFLogxK
U2 - 10.1007/s12393-015-9117-z
DO - 10.1007/s12393-015-9117-z
M3 - Artículo de revisión
SN - 1866-7910
VL - 8
SP - 76
EP - 89
JO - Food Engineering Reviews
JF - Food Engineering Reviews
IS - 1
ER -