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Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of Starch
Mike Sissons1, Silvia Cutillo1,2, Narelle Egan1
1NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Calala, NSW 2340, Australia.
Foods (Basel, Switzerland)
|November 26, 2022
Summary
Cooking pasta al dente and using high-protein durum wheat semolina significantly reduces starch digestion. Processing methods like semolina particle size and extrusion parameters offer subtle control over pasta
Area of Science:
- Food Science
- Nutritional Science
- Carbohydrate Chemistry
Background:
- Durum semolina spaghetti typically exhibits a low-moderate glycemic index.
- Pasta processing and cooking can influence its structure and starch digestion.
- Understanding these effects is crucial for managing carbohydrate bioavailability.
Purpose of the Study:
- To investigate how various processing and cooking variables affect in vitro starch digestion in spaghetti.
- To assess the impact of these variables on the technological quality of pasta.
- To identify potential methods for manipulating pasta's starch digestion properties.
Main Methods:
- In vitro starch digestion assays were performed on spaghetti samples.
- Technological quality parameters of pasta were monitored.
- Variables studied included cooking time, protein content, semolina particle size, Transglutaminase addition, cold storage, and extrusion parameters (die temperature, pressure, speed).
Main Results:
- Reduced cooking time (al dente) and high protein content (17%) significantly decreased starch digestion.
- Finer semolina particle size (<180 µm) slightly reduced starch digestion, potentially by creating a more compact structure.
- Transglutaminase improved overcooking tolerance but did not affect starch digestion.
- Cold storage had a minor effect on resistant starch and no impact on starch digestion.
- Extrusion parameters affected technological quality but not starch digestion extent.
Conclusions:
- Pasta cooking time and protein content are key factors influencing starch digestion.
- Semolina particle size offers a minor avenue for controlling starch digestion.
- Processing variables like extrusion parameters have limited impact on starch digestion extent.
- Subtle manipulation of pasta processing offers potential for modulating starch digestion.
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