new development for pasta-products: immature wheat and functional components new development for...
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NEW DEVELOPMENT FOR NEW DEVELOPMENT FOR PASTA-PRODUCTS: PASTA-PRODUCTS:
IMMATURE WHEAT AND IMMATURE WHEAT AND FUNCTIONAL COMPONENTSFUNCTIONAL COMPONENTS
NEW DEVELOPMENT FOR NEW DEVELOPMENT FOR PASTA-PRODUCTS: PASTA-PRODUCTS:
IMMATURE WHEAT AND IMMATURE WHEAT AND FUNCTIONAL COMPONENTSFUNCTIONAL COMPONENTS
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
** CRA – Istituto Sper. Cerealicoltura CRA – Istituto Sper. CerealicolturaRoma Roma
** CRA – Istituto Sper. Cerealicoltura CRA – Istituto Sper. CerealicolturaRoma Roma
M. G. D’EGIDIOM. G. D’EGIDIO*, *, M. A. PAGANIM. A. PAGANI**, M. C. CASIRAGHI**, **, M. C. CASIRAGHI**, M. ZARDIM. ZARDI**** and C. CECCHINI* and C. CECCHINI*
M. G. D’EGIDIOM. G. D’EGIDIO*, *, M. A. PAGANIM. A. PAGANI**, M. C. CASIRAGHI**, **, M. C. CASIRAGHI**, M. ZARDIM. ZARDI**** and C. CECCHINI* and C. CECCHINI*
**** Università degli Studi Università degli Studi Milano Milano
**** Università degli Studi Università degli Studi Milano Milano
FOODPROPERTIES
in the past
nowadays
NO ADVERSE EFFECTS
• WELL-BEING• BETTER HEALTH• REDUCTION OF THE RISK OF DISEASES
FUNCTIONAL FOOD
FUNCTIONAL FOOD
“A food can be regarded as functional if it is satisfactorily demonstrated to affect one or more target functions in the body beyond adequate nutritional effects, in a way that is relevant either to improve the state of health and well-being and/or the reduction of risk of disease” (ILSI, 2002)
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
FUNCTIONAL COMPONENTSFUNCTIONAL COMPONENTS
FOS FRUCTOLIGOSACCHARIDES
carbohydrates forming a short linear chain of fructose (2-9 units) with a single glucose unit at the head
present as a plant storage carbohydrates in a number of vegetables and plants including wheat and other cereals, onion, bananas, garlic and chicory
soluble in water
non digestible in the small intestine (1.5 kcal/g)
typically non viscous
highly fermentable
PREBIOTIC EFFECTPREBIOTIC EFFECT
n
Mitsuoka et al.,1987; Tashiro et al., 1992; Spiegel et al., 1994
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D’ Egidio et al. New development for pasta products:immature wheat and functional components
0
5
10
15
20
25
30
35
0 5 10 15 20 25 30 35 40
days after anthesis
FOS (
%d.m
.)
0
10
20
30
40
50
60
70
80
mois
ture
(%
)
cv OFANTO durum wheat
cv PANDAS common wheat
Studies have shown that a large quantity of FOS is stored in the stems and grains of WHEAT for the first period of its growing cycle.
IMMATURE WHEAT at “MILKY PHASE”
9 DAA 13 DAA 17 DAA 21 DAA 28 DAA 35 DAA
days a
fter
an
thesis
(D
AA
)
durum wheat is richer in FOS than common wheat
moisture
MILKY PHASEMILKY PHASE WAXY PHASEWAXY PHASE PHISIOLOGICAL PHASEPHISIOLOGICAL PHASE
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
drying at 35°C 24- 48 h
EARS at MILKY PHASEMOISTURE 65%
MOISTURE KERNELS 13-15%
MILLING
WHOLE MEAL FLOUR
IMMATURE WHEAT GRAINS (IWG) need a drying process in order to reduce their moisture content and so to be used as raw material in
conventional processes
THRESHING
LABORATORY SCALE
The whole process is to be optimized for industrial
scale
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
CHARACTERISTICS OF IMMATURE WHEAT GRAINS (IWG)CHARACTERISTICS OF IMMATURE WHEAT GRAINS (IWG)
more balanced aminoacid composition (4-5 g lys /100 g protein)
IWG: natural source of FOS
lower level of starch (40-50%) and amylose (~20%)
higher content of soluble sugars (2-5%)
more relevant -amylase activity (2-15 IU/g d.m)similar protein content but higher level of albumins and globulins and lower/absence of gliadins and glutenins
incapability of forming GLUTEN NETWORK
higher content of total fiber (13-15%)
Evolution of main components in durum wheat grains
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
0
10
20
30
40
50
60
5 10 15 20 25 30
days after anthesis
% w
.b
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
g ly
sine
/100
g pr
otei
n
FOS
protein content
total starchlysine
soluble sugarsg
g
MILKY PHASE
necessity to use IWGIWG flour in mixture with semolina in conventional pasta-
making process
in comparison with MATURE WHEAT GRAINS, IWG present a:
AIM IAIM I
characterization of protein and starch fractions of IWG in order to identify the more suitable
technological processes to obtain FUNCTIONAL FOODS
PROTEIN
Protein solubility Accessibility of thiols SDS-PAGE characterization IMMUNOBLOTTING
characterization Surface hydrophobicity
STARCH
Total starch content Amylose/Amilopectine
ratio Soluble Sugars Viscoamylographic test Microscopic investigation
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D’ Egidio et al. New development for pasta products:immature wheat and functional components
PROTEIN EVOLUTION DURING RIPENING (cv OFANTO)PROTEIN EVOLUTION DURING RIPENING (cv OFANTO)
PROTEINS ACQUIRE A MORE COMPACT AGGREGATION STATE AFTER THE MILKY PHASE
the decrease in albumins and globulins is associated to a noticeable increase in protein aggregates requiring urea and DTT for their solubilizationa marked decrease of both total and accessible thiol is assorbed at 17 daa
0
0.5
1
1.5
2
2.5
3
3.5
5 10 15 20 25 30
days after-anthesis
mic
rom
ol th
iol/g fl
our
total thiol
accessible thiol
17th day
0
20
40
60
80
5 10 15 20 25 30 35
days after anthesis
mg
prot
eins
/g fl
our
soluble proteins
insoluble proteins
urea and DTT soluble proteins
17th day
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D’ Egidio et al. New development for pasta products:immature wheat and functional components
IWG could be an interesting raw material for
GLUTEN FREE FOOD
characterization by SDS-PAGE and IMMUNOBLOTTING using commercial anti-gliadin antibodies confirmed that synthesis
of the major gluten polypeptides begins at 17 days after anthesis, and that no immunoreactive gluten material was
present at 9 or 13 daa
SDS-PAGESDS-PAGE
GLIA
DIN
GLIA
DIN
28282121171799 1313
days after anthesisdays after anthesis9 13 17 21 28
GLIA
DIN
days after anthesisdays after anthesis
IMMUNOBLOTTINGIMMUNOBLOTTING
kDakDa
9494
6868
4545
2929
2020
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D’ Egidio et al. New development for pasta products:immature wheat and functional components
STARCH PROPERTIES in IMMATURE and MATURE grainsSTARCH PROPERTIES in IMMATURE and MATURE grains
IMMATURE GRAINS
MATURE GRAINS
IMMATURE GRAINS MATURE GRAINS
Ø granules = 20-30 µm Ø granules = 2-3 µm
Characteristics of starch can influence its
digestibility
IWG: potential ingredient for FUNCTIONAL FOOD
IWGflour
semolina
STARCH (%d.b.) 59.4 79.0
AMYLOSE/AMYLOPECTINE
20.3/79.7
23.3/76.4
SOLUBLE SUGARS (%w.b.)
5.6 1.7
-AMYLASE ACTIVITY (UI/g d.b.)
7.5 0.2
TEMPERATURE CONDITIONS
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
study of the characteristics of IWG – enriched foods
AIM IIAIM II
DRIED PASTA
FRESH PASTA BREAD
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D’ Egidio et al. New development for pasta products:immature wheat and functional components
EXPERIMENTAL PASTA-PRODUCTSEXPERIMENTAL PASTA-PRODUCTS
DRIED PASTA: SPAGHETTI SHAPE ( = 1.65mm)
• 30% IWG and 70% semolina
Formulation:
• 100% semolina (REFERENCE SAMPLE)
HT
LT
PILOT PLANT SCALE (CRA-ISC, Rome)
HIGH TEMPERATURE: Tmax = 90°C; 8h
LOW TEMPERATURE: T = 50°C; 20 h
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
100% semolina 30% IWG +70% semolina
COLOUR DETERMINATIONCOLOUR DETERMINATIONCOLOUR DETERMINATIONCOLOUR DETERMINATION
0
5
10
15
20
25
30
35
40
pasta products
yell
ow
in
dex
HTLT
0
10
20
30
40
50
60
70
pasta products
bro
wn
in
dex
LTHT
furosine level= 755 mg /100g protein
more than 50% LYSINE UNAVAILABLE
100% semolina 30% IWG
30% IWG +70% semolina100% semolina
CHEMICAL COMPOSITION OF DRIED PASTA*CHEMICAL COMPOSITION OF DRIED PASTA*
100% semolina
SPAGHETTI TOTAL FIBRESOLUBLE SUGARS
30% IWG + 70% semolina
PROTEINTOTAL STARC
H
FOS
11.1
11.8
74.9
67.4
0.70
0.90
3.1
5.2
1.7
4.0
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D’ Egidio et al. New development for pasta products:immature wheat and functional components
RESISTENT STARCH
1.1
1.5
Exp
eri
men
tal
** values reported on packaging
14.6**
13.0**
59.0**
63.5**
1.63
2.38
4.6
3.0
15.1
6.9
dietetic pasta for diabetics
(with INULIN)
100% wholemeal semolina
4.5
3.6
Com
merc
ial
* data expressed as % db; all analyses in duplicate
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
Cooking behaviour of pastaCooking behaviour of pasta
Leaching of FOS after cookingbefore cooking
after cooking
DISADVANTAGE OF DRIED PASTA
DECREASE OF BENEFITS APPORTED BY
ENRICHEMENT WITH IWG
DISPITE THE LEACHING OF FOS INTO THE COOKING WATER,
ENRICHED PASTA HAS A HIGHER FOS CONTENT THAN CORRESPONDING
REFERENCE SAMPLE
EVALUATION OF COOKING QUALITY
65WHOLEMEAL PASTA
56DIETETIC PASTA
6930% IWG HT
69100% sem HT
6330% IWG LT
61100% sem LT
TOTAL SCORE *SAMPLE
OPTIMAL COOKING TIME (min)
8.30
8.00
11.30
8.30
8.00
8.30* TOTAL SCORE 10 low quality –100 high quality
according to D’Egidio et al., 1993
FIRMNESS STICKINESS BULKINESS
65
88
68
73
60
73
60
20
70
68
60
55
70
60
70
65
70
55
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
FO
S (
g/8
0g
pa
sta
po
rtio
n)
30% IWG LTDIETETIC PASTA
“IN
VIT
RO
” S
TA
RC
H D
IGESTIO
N“I
N V
ITR
O ”
STA
RC
H D
IGES
TIO
Nacc
ord
ing t
o B
righenti
et
al.,
19
95
COOKED SPAGHETTI at optimal cooking time
SIMULATION OF CHEWINGportion of food containg 2g of available carbohydratesmixed with 5ml 20 mM
sodium phosphate buffer (pH 6.9) containing 10 mm NaCl and 25 U of human salivary amylase gram of
starch
SIMULATION OF STOMACH DIGESTIONacidification with HCl 8 M pH 2.0
digestion at 37°C with hog pepsine per gram of starch 1 h
5 min
SIMULATION OF SMALL INTESTINE DIGESTIONcorrection of pH from 2.0 to 6.9 with NaOH 8 M
mixture was placed in DIALYSIS BAGS with hog pancreatine 50 U per gram of starch and to simulate peristalsis a glass ball was inserted into
the tube and used to mix the content of the tube every 15 min
5 hbags were suspended in separate sealed containers filled with 450 ml of
phosphate buffer at 37°C every 30 min 1 ml sample of dialysate was taken for analysisof total dialysable reducing sugars by the 3,5-dinitrosalicylic acid method
TIME OF ANALYSIS
STEPS
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
“IN VITRO STARCH DIGESTION”“IN VITRO STARCH DIGESTION”
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
40.0
45.0
0 30 60 90 120 150 180 210 240 270 300 330time (min)
% d
iges
ted
star
ch
EFFECT OF IWG ADDITIONEFFECT OF IWG ADDITION
100% semolina LT
30% IWG LT
GROWING AWARENESS FOR FOOD WITH LOW STARCH DIGESTIBILITY
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
40.0
45.0
0 30 60 90 120 150 180 210 240 270 300 330
time (min)
% d
iges
ted
star
ch
100% semolina LT
30% IWG LT
WHOLEMEAL PASTA
PASTA for diabetics
COMPARISON WITH COMMERCIAL PRODUCTSCOMPARISON WITH COMMERCIAL PRODUCTS
Pasta enriched with IWG was characterized
by a lower starch availability than the corrisponding 100%
semolina
Pasta enriched with IWG had a % of available
starch lower than the product for diabetics
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
Glycemix IndexGlycemix IndexThe Glycemic Index (GI) is defined as the incremental area under blood glucose response curve (AUC) elicited by a portion of food containing 50 g available carbohydrate expressed as the percent of AUC elicited by 50 g ofglucose taken by the same subjects.
METHODMETHOD
0;15;30;45;60;90;120 min: finger prick blood samples(glucose determination: YSI
2000 STAT Glucose Analyser)
7 meals:
3 standard meals (500 ml water + 50 g
glucose)
4 spaghetti meals
N° subjects = 10 (5 men; 5 women)
RangeMean ± semCharacteristics
Age (years)
Weight (kg)
Height (m)
BMI (kg/m2)
Basal glycemia (mg/dl)
25,8 ± 0,5
66.4 ± 4.39
1.74 ± 0,03
21,7 ± 0,8
75,7 ± 8,8
20,1 - 26,6
22 - 28
51 - 87
1,60 - 1,87
63 - 90
NO DIFFERENCES IN GLYCEMIC INDEX AMONG PRODUCTS
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
0 15 30 45 60 75 90 105 120
time (min)
bloo
d gl
ucos
e (m
g/dl
)
glucose 100% semolina 30% IWG inuline wholemeal
GLYCEMIC INDEXGLYCEMIC INDEXPOST-PRANDIAL GLUCOSE RESPONSEPOST-PRANDIAL GLUCOSE RESPONSE
The post-prandial glucose response was similar among pasta meals, showing a peak value at 30 min and a return to baseline values within 2 hours, with no significant differences in blood glucose concentration at any given time points. The calculated GI values of experimental pasta resulted slightly higher but not significantly different than those evaluated for commercial products.
similar post-prandial blood glucose responses among pasta meals
67 6453 58
100
0
20
40
60
80
100
120
glucose 100%semolina
30% IWG dieteticpasta
wholemeal
CONCLUSIONSCONCLUSIONS
DRIED PASTA ENRICHED WITH IWG
ACCEPTABLE COOKING QUALITY
PRODUCT OF MEDIUM-LOW GLICEMIC INDEX
HIGH FOS CONTENT BUT LEACHING OF THESE MOLECULES DURING COOKING
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
FRESH PASTA ENRICHED WITH IWG
(short cooking time)
REDUCTION OF FOS LEACHING DURING COOKING
WORK IN PROGRESSWORK IN PROGRESS
DRIED AND FRESH PASTA ENRICHED WITH
PRE- COOKED IWG FLOUR
REDUCTION OF STARCH DIGESTIBILITY PASTA WITH LOW GLYCEMIC INDEX
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
Gabriella Bottega
Carolina Palandi
Chiara Balansino
Stefania Iametti
Franco Bonomi
Thank you!
“IN
VIT
RO
” S
TA
RC
H D
IGESTIO
N“I
N V
ITR
O ”
STA
RC
H D
IGES
TIO
Nacc
ord
ing t
o B
righenti
et
al.,
19
95
COOKED SPAGHETTI at optimal cooking time
SIMULATION OF CHEWINGportion of food containg 2g of available carbohydratesmixed with 5ml 20 mM
sodium phosphate buffer (pH 6.9) containing 10 mm NaCl and 25 U of human salivary amylase gram of
starch
SIMULATION OF STOMACH DIGESTIONacidification with HCl 8 M pH 2.0
digestion at 37°C with hog pepsine per gram of starch 1 h
5 min
SIMULATION OF SMALL INTESTINE DIGESTIONcorrection of pH from 2.0 to 6.9 with NaOH 8 M
mixture was placed in DIALYSIS BAGS with hog pancreatine 50 U per gram of starch and to simulate peristalsis a glass ball was inserted into
the tube and used to mix the content of the tube every 15 min
5 hbags were suspended in separate sealed containers filled with 450 ml of
phosphate buffer at 37°C every 30 min 1 ml sample of dialysate was taken for analysisof total dialysable reducing sugars by the 3,5-dinitrosalicylic acid method
The amount of released reducing sugars (consisting of dialysed fragments of digested starch plus the native reducing sugars) was
expressed in maltose equivalent and as percentage of total available carbohydrates after adjustment for the rate of sugars
diffusion
RESULTS
TIME OF ANALYSIS
STEPS
III PASTA WORLD CONGRESS, 23III PASTA WORLD CONGRESS, 23rdrd – 26 – 26thth October 2005 October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
FOS DETERMINATION
FOS DETERMINATION
PRELIMINARY EXTRACTION WITH ETHANOL 95%
1 h at 80°C
WATER EXTRACTION
2 h at 105°C
FRUCTOSE CONTENTGLUCOSE CONTENT
ENZYMATIC PROCEDURE (GOPOD) CHEMICAL PROCEDURE (resorcine-HCl)
ethanolic extract
FRUCTAN
FRUCTOSE CONTENT
GLUCOSE CONTENT
ENZYMATIC PROCEDURE (GOPOD)
CHEMICAL PROCEDURE (resorcine-HCl)
SOLUBLE SUGARSresidual
according to D’Egidio et al., 1993
enzymatic attach
III PASTA WORLD CONGRESS, 23rd – 26th October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
FOS DETERMINATION
FOS DETERMINATION
SAMPLE
boiling water 10 min at 85°C
EXTRACTION DISSOLUTION
sugar analysis 1
HYDROLYSIS
amyloglucosidase 30 min at 60°C
sugar analysis 2
HYDROLYSIS
fructozyme 30 min at 60°C
sugar analysis 3
AOAC 1995 Revision March 1998
where K= conversion factorGlucose= from inulin = glucose from Hydrolisis II - Glucose from Hydrolisis I- Glucose in free sugar - glucose from disaccharides in free sugar (saccarose and maltose).Fructose= from inulin = fructose from Hydrolisis II - fructose in free sugar - fructose from disaccharides in free sugar (saccarose)
Inulin= K (Glucose + Fructose)
III PASTA WORLD CONGRESS, 23rd – 26th October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components
FRESH PASTA : TAGLIATELLE SHAPE
• 30% IWG and 70% semolina
Formulation:
• 100% semolina (REFERENCE SAMPLE)
100% semolina 30% IWG +70% semolina
moisture = 30%
sfoglia thickness = 2mm
2 CYCLES OF PASTEURIZATION 95°C 1 min before packaging100°C 45 min after packaging
LABORATORY PLANT SCALE
PASTA- PRODUCTSPASTA- PRODUCTS
DOUGH
D’ Egidio et al. New development for pasta products:immature wheat and functional components
FRESH PASTA CHARACTERIZATIONFRESH PASTA CHARACTERIZATION
DRIED PASTA FRESH PASTA 0
10
20
30
40
50
60
70
pasta products
bro
wn
in
dex
BROWN INDEX
30% IWG
100% semolina
0
1
2
3
4
5
100%sem 30% IWG
FOS
(%
d.b
.)
before cooking
after cooking
100% SEMOLINA 30% IWG
Leaching of FOS after cooking
PROCESSESCumulative
volume(mm3 /g)
POROSITY
(%)
COOKING TIME (min)
Pressure-extrudedpast
a26.95 3.75 8 –11
Role-sheeted pasta
51.22 6.94 1 -2
the more porose the structure, the more available the starch
30 mg /100g protein
112 mg /100g protein
FUROSINE LEVEL
HIGHER % OF DIGESTED STARCH THAN DRIED PASTA
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
80.0
90.0
100.0
0 30 60 90 120 150 180 210 240 270 300 330
time (min)
% d
iges
ted s
trac
h
100% semolina
30% IWG
30% IWG LT
“IN VITRO “STARCH DIGESTION
100% semolina LT
III PASTA WORLD CONGRESS, 23rd – 26th October 2005
D’ Egidio et al. New development for pasta products:immature wheat and functional components