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Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
Author(s) -
GarciaValle Daniel E,
BelloPerez Luis A,
Tovar Juscelino
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10918
Subject(s) - food science , starch , resistant starch , dietary fiber , chemistry , starch gelatinization , carbohydrate , biochemistry
BACKGROUND There is a growing interest in increasing dietary fiber (DF) consumption because of the health benefits associated with this nutrient. Pulses are considered a good source of non‐digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase indigestible carbohydrate content without altering the texture of the pasta. RESULTS Pasta was prepared by extruding semolina–chickpea blends. The protein and DF content in the cooked pasta increased with the chickpea level, with an important contribution of resistant starch (RS) to the DF values. The optimum cooking time decreased as the chickpea content increased, which was related to the degree of starch gelatinization of the raw pasta. The in vitro digestible starch content decreased with the chickpea substitution level, concomitant with the increase in RS content. In general, the texture of the chickpea‐containing pasta was similar to that of semolina pasta. CONCLUSIONS Pending acceptability studies on these pastas may grant their promotion as good fiber sources, probably helpful in the fight against obesity and diet‐related non‐communicable diseases. © 2020 Society of Chemical Industry