Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach

• Published in: Nutrients Vol. 14; no. 21; p. 4575
• Main Authors: Wang, Jinghong, Brennan, Margaret Anne, Brennan, Charles Stephen, Serventi, Luca
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 31.10.2022; MDPI
• Subjects: Amylases; antioxidant; Antioxidants; Biopsy; Blood sugar; Cabbage; Carotene; Carotenoids; Chemical properties; Control; Dietary fiber; dietary fibre; Digestibility; glycaemic index; Health aspects; Juices; Nutritional aspects; Nutritive value; Pasta; Pasta products; Phenolic compounds; Phenols; Physiological aspects; Phytochemicals; Polyphenols; Purees; Raw materials; Spinach; Starch; Substitutes; vegetable pasta; Vegetables; α-Amylase; α-amylase inhibition; β-Carotene; New Zealand; United States > US; Ireland
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14214575

This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The β-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.