Digestibility of pasta made with three wheat types: a preliminary study

Area of Science:

• Food Science
• Nutritional Science
• Agricultural Science

Background:

• Pasta is a staple food globally, with nutritional content varying by cereal type.
• Understanding starch digestibility and glycemic index (GI) is crucial for dietary recommendations.
• Ancient grains like Triticum dicoccum and Triticum polonicum offer potential alternatives to common Triticum durum.

Purpose of the Study:

• To evaluate the protein and starch digestibility of pasta made from Triticum durum, Triticum polonicum, and Triticum dicoccum.
• To determine the glycemic index (GI) of pasta produced from these different wheat species.

Main Methods:

• Pasta samples were prepared using Triticum durum, Triticum polonicum, and Triticum dicoccum.
• In vitro digestibility assays were conducted for starch and protein.
• Glycemic index (GI) was measured for each pasta type.

Main Results:

• Starch digestibility in Triticum polonicum pasta was significantly lower than in Triticum dicoccum and Triticum durum pasta.
• Triticum polonicum pasta exhibited a lower glycemic index (GI) compared to the other varieties.
• No significant differences were observed in protein digestibility among the three pasta types.

Conclusions:

• Triticum polonicum pasta demonstrates reduced starch digestibility and a lower GI, suggesting potential benefits for blood sugar management.
• Ancient wheat varieties offer diverse nutritional profiles impacting carbohydrate metabolism.
• Further research into ancient grains can inform the development of healthier pasta products.