Glycemic Index Values of Pasta Products: An Overview

Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. 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 lit...

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Autores principales:	Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, Furio Brighenti, Margherita Dall’Asta, Francesca Scazzina
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pasta glycemic index enrichment carbohydrate ingredient database Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/8198b5fd5b2a4ebfac868609b2c5dca1
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id	oai:doaj.org-article:8198b5fd5b2a4ebfac868609b2c5dca1
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spelling	oai:doaj.org-article:8198b5fd5b2a4ebfac868609b2c5dca12021-11-25T17:32:23ZGlycemic Index Values of Pasta Products: An Overview10.3390/foods101125412304-8158https://doaj.org/article/8198b5fd5b2a4ebfac868609b2c5dca12021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2541https://doaj.org/toc/2304-8158Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. 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. GI values of pp analyzed following the ISO guidelines were included in this survey. 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). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.Giuseppe Di PedeRossella DodiCecilia ScarpaFurio BrighentiMargherita Dall’AstaFrancesca ScazzinaMDPI AGarticlepastaglycemic indexenrichmentcarbohydrateingredientdatabaseChemical technologyTP1-1185ENFoods, Vol 10, Iss 2541, p 2541 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pasta glycemic index enrichment carbohydrate ingredient database Chemical technology TP1-1185
spellingShingle	pasta glycemic index enrichment carbohydrate ingredient database Chemical technology TP1-1185 Giuseppe Di Pede Rossella Dodi Cecilia Scarpa Furio Brighenti Margherita Dall’Asta Francesca Scazzina Glycemic Index Values of Pasta Products: An Overview
description	Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. 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. GI values of pp analyzed following the ISO guidelines were included in this survey. 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). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.
format	article
author	Giuseppe Di Pede Rossella Dodi Cecilia Scarpa Furio Brighenti Margherita Dall’Asta Francesca Scazzina
author_facet	Giuseppe Di Pede Rossella Dodi Cecilia Scarpa Furio Brighenti Margherita Dall’Asta Francesca Scazzina
author_sort	Giuseppe Di Pede
title	Glycemic Index Values of Pasta Products: An Overview
title_short	Glycemic Index Values of Pasta Products: An Overview
title_full	Glycemic Index Values of Pasta Products: An Overview
title_fullStr	Glycemic Index Values of Pasta Products: An Overview
title_full_unstemmed	Glycemic Index Values of Pasta Products: An Overview
title_sort	glycemic index values of pasta products: an overview
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8198b5fd5b2a4ebfac868609b2c5dca1
work_keys_str_mv	AT giuseppedipede glycemicindexvaluesofpastaproductsanoverview AT rosselladodi glycemicindexvaluesofpastaproductsanoverview AT ceciliascarpa glycemicindexvaluesofpastaproductsanoverview AT furiobrighenti glycemicindexvaluesofpastaproductsanoverview AT margheritadallasta glycemicindexvaluesofpastaproductsanoverview AT francescascazzina glycemicindexvaluesofpastaproductsanoverview
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Glycemic Index Values of Pasta Products: An Overview

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