Department of Clinical Experimental Science and Odontostomatology, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy.
Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy.
Food Funct. 2019 Sep 1;10(9):5931-5938. doi: 10.1039/c9fo00696f. Epub 2019 Aug 30.
Legume flours contain elevated levels of healthy functional components. The aim of the present paper was to evaluate the levels of polyphenols and flavonoids and total antioxidant capacity of pasta obtained using 100% legume flours (100% pea flour, 100% red lentil flour, and 60% grass pea flour and 40% chickpea flour). Moreover, the post-prandial glycaemic responses, the glycaemic index and glycaemic load were evaluated. The levels of the bioactive compounds (total polyphenols and flavonoids) and the antioxidant properties were higher in all products obtained with legume flours compared with durum wheat semolina (DWS) pasta. After cooking by boiling, a decrease in the total content of polyphenols of about 50%-60% was observed in all pasta samples. The comparison of the post-prandial increase of glucose after intake of pasta obtained with 100% legume flours demonstrated significant differences compared with DWS pasta. Glycaemic index (GI) and glycaemic load (GL) values of DWS pasta were 52.59 ± 8.41% and 26.14 ± 3.12, respectively. The GI values and GL values were 20.07 ± 7.67% and 6.88 ± 2.63 in the product containing grass pea and chickpea flour, 22.38 ± 6.92% and 8.30 ± 2.56 in the product containing red lentil flour, and 23.39 ± 6.72% and 8.65 ± 2.50 in the product containing pea flour. The results suggest that pasta formulated with legume flours is a low glycaemic food and can be considered a suitable source of polyphenols and flavonoids in human diet.
豆粉含有高水平的健康功能性成分。本研究旨在评估用 100%豆粉（100%豌豆粉、100%红扁豆粉和 60%兵豆粉和 40%鹰嘴豆粉）制成的意大利面的多酚和类黄酮含量以及总抗氧化能力。此外，还评估了餐后血糖反应、血糖指数和血糖负荷。与杜伦小麦粗粒粉（DWS）意大利面相比，所有用豆粉制成的产品中的生物活性化合物（总多酚和类黄酮）水平和抗氧化性能都更高。经过煮沸烹饪后，所有意大利面样品中总多酚含量下降了约 50%-60%。与 DWS 意大利面相比，用 100%豆粉制成的意大利面摄入后葡萄糖餐后增加的比较显示出显著差异。DWS 意大利面的血糖指数（GI）和血糖负荷（GL）值分别为 52.59 ± 8.41%和 26.14 ± 3.12。含兵豆和鹰嘴豆粉的产品的 GI 值和 GL 值分别为 20.07 ± 7.67%和 6.88 ± 2.63，含红扁豆粉的产品的 GI 值和 GL 值分别为 22.38 ± 6.92%和 8.30 ± 2.56%，含豌豆粉的产品的 GI 值和 GL 值分别为 23.39 ± 6.72%和 8.65 ± 2.50%。结果表明，用豆粉制成的意大利面是一种低血糖指数食品，可被视为人类饮食中多酚和类黄酮的合适来源。
