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Swiss chard ( Beta vulgaris  L.) and chicory ( Cichorium intybus  L.) contain biologically active compounds with proven health benefits. Durum wheat noodle-shaped pasta enriched with dried and powder leaves of chard or chicory, at two different levels of supplementation (3%, 6%) was prepared on a laboratory scale. The content of polyphenols, pigments, carotenoids,  in vitro  inhibition of digestive enzymes and the predicted glycaemic response of the fortified pasta were evaluated. All formulations showed  in vitro  enzyme inhibition of amylase, glucosidase, and lipase and a low pGI &lt;43. The lowest predicted glycaemic index (pGI = 34 ± 1.1) was found for pasta enriched with 3% beet powder. The incorporation of  Beta vulgaris  and  Cichorium intybus  leaf powders improved the nutritional properties of the pasta and also imparted an attractive natural colour to the products.

international journal of food sciences and nutrition

Enriched pasta incorporating typical vegetables of mediterranean diet:  in vitro  evaluation of inhibitory potential on digestive enzymes and predicted glycaemic index