2017/01/01 by Karima Laleg, Laleg, Karima, Denis Cassan +11
Medicine · Nursing · #0 #Celiac Disease Research and Management #Facteurs bioactifs #Food composition and properties #Indice glycémique #Légumineuse #Nutrition #Protéine #Spaghetti #Structure
paper · doi:10.15454/1.5137762573906064e12
openalex publication_date 2017/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Durum wheat semolina is traditionally used to produce pasta by successive hydration, mixing, extrusion and drying steps. These steps give a compact structure to pasta, with a protein network entrapping starch granules. This specific structure is responsible for the low glycemic index of pasta and for its organoleptic qualities. However, wheat pasta remains nutritionally poor in lysine, an essential amino acid. In addition, wheat pasta consumption can cause metabolic disorders in gluten intolerant people. Some gluten-free pasta made of gluten-free cereal are available on the market, but remains low in protein. Legumes as a rich source in protein, lysine, and slowly digested carbohydrates, would be an interesting raw material to produce gluten-free pasta. Gluten-free spaghetti made exclusively from legume flours have been produced; their culinary, sensory and nutritional properties are characterized and compared to those of a 100% wheat and a commercial gluten-free cereal pasta. This study demonstrates the nutritional benefit of legume pasta notably for the gluten intolerant people.