Effect of shape, gluten, and mastication effort on starch digestion and the predicted glycemic index of pasta

Gluten-containing (GC) and gluten-free (GF) pasta consumption has been growing in recent years. The market offers a wide variety of pasta types, with differences in shape and formulation that influence the mastication process and, consequently, their nutritional behaviors ( i.e. starch digestibility...

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Veröffentlicht in:	Food & function 2024-01, Vol.15 (1), p.419-426
Hauptverfasser:	Suo, Xinying, Baggio, Anna, Pellegrini, Nicoletta, Vincenzetti, Silvia, Vittadini, Elena
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