Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults
Saara Pentikäinen, Margherita Dall’Asta, Marta Cossu, Laura Chiavaroli, Veronica Francinelli, Giuseppe Di Pede +10 more
Journal of Nutrition
Abstract
Preservation of the pasta structure during mastication and gastric digestion explains slower starch hydrolysis and, consequently, lower postprandial glycemia compared with bread or couscous prepared from the same durum wheat semolina flour in healthy adults.The postprandial in vivo trials were registered at clinicaltrials.gov as NCT03098017 and NCT03104686.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
pasta structure affects starch hydrolysis
“Preservation of the pasta structure during mastication and gastric digestion explains slower starch hydrolysis and, consequently, lower postprandial glycemia compared with bread or couscous prepared f...”
pasta structure results in lower postprandial glycemia
“Preservation of the pasta structure during mastication and gastric digestion explains slower starch hydrolysis and, consequently, lower postprandial glycemia compared with bread or couscous prepared f...”