Functional Food Centre, School of Life Sciences, Oxford Brookes University, Oxford OX3 OBP, UK.
Int J Food Sci Nutr. 2010 Mar;61(2):149-60. doi: 10.3109/09637480903476423.
Spaghetti is a favoured carbohydrate source because of its low glycaemic impact. The protein quality of semolina spaghetti is not ideal, however, and could be improved by including legume flour. We investigated whether incorporating legume flour in spaghetti, to improve its nutritional value, would affect its cooking quality and glycaemic impact. Four types of spaghetti containing 10% of either mung bean, soya bean, red lentil or chickpea flour were made and compared with a spaghetti control made only of durum semolina. Cooking quality was determined as the optimal cooking time (OCT), cooking loss (CL), dry matter (DM), swelling index, colour, hardness and adhesiveness. The spaghetti samples with legume flour were similar to one another and to the control in values of OCT, DM, swelling index, colour, CL, hardness and adhesiveness. Glycaemic impact of the samples was measured in vitro as release of rapidly available carbohydrate and slowly available carbohydrate during pancreatic digestion. The glycaemic index (GI) of the spaghetti samples was estimated by calculation, using data obtained for a reference food of known GI (shredded wheat horizontal line an extrusion-cooked wheat-only product). The shredded wheat underwent rapid parabolic digestion, and the near linear phase during which most of the starch was digested was completed between 20 and 60 min digestion. In contrast, the digestion of spaghetti was much slower and progressed almost linearly to completion. All spaghetti samples, moreover, were similarly susceptible to digestion, and compared with the wheat reference were all significantly lower in terms of relative glycaemic impact. We conclude that the incorporation of 10% legume flour in spaghetti to improve its nutritional value does not affect its cooking quality or increase its glycaemic impact.
意大利面是一种受欢迎的碳水化合物来源，因为它对血糖的影响较低。然而，通心粉的蛋白质质量不理想，可以通过加入豆粉来改善。我们研究了在意大利面中加入豆粉以提高其营养价值是否会影响其烹饪质量和血糖影响。制作了四种含有 10%绿豆、大豆、红扁豆或鹰嘴豆粉的意大利面，并与仅用硬质小麦通心粉制成的意大利面对照进行比较。烹饪质量通过最佳烹饪时间 (OCT)、烹饪损失 (CL)、干物质 (DM)、膨胀指数、颜色、硬度和粘性来确定。含豆粉的意大利面样品在 OCT、DM、膨胀指数、颜色、CL、硬度和粘性方面与对照和对照相似。使用体外胰腺消化过程中快速可利用碳水化合物和缓慢可利用碳水化合物释放的数据来测量样品的血糖影响。通过计算，使用已知血糖指数 (GI) 的参考食品（即碎麦水平线，这是一种挤压蒸煮的纯小麦产品）的数据来估计 GI。碎麦经历了快速抛物线消化，在 20 到 60 分钟消化期间，大部分淀粉被消化的近线性阶段完成。相比之下，意大利面的消化要慢得多，几乎呈线性完成。此外，所有的意大利面样品都同样容易消化，与小麦参考相比，它们在相对血糖影响方面都显著降低。我们得出的结论是，在意大利面中加入 10%的豆粉以提高其营养价值不会影响其烹饪质量或增加其血糖影响。
