Carbohydrate and Phytochemical Digestibility in Pasta

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.