Reduced Predicted Glycaemic Response and Inhibitory Effects on Lipid-Digesting Enzymes of Pasta Enriched With Flour of " cv." Pulp or Peel.

Pasta is widely consumed, and incorporating certain components can transform it into a functional food with health advantages. These components include antioxidants, dietary fiber, and enzyme inhibitors associated with a decreased risk of various health issues. The variety is abundant in bioactive compounds, making it a suitable candidate for producing functional foods. We developed durum wheat tagliatelle enriched with dried and powdered pulp or peels at two distinct supplementation levels (3% and 6%) on a laboratory scale. The in vitro ability to inhibit digestive enzymes and the predicted glycaemic value of the enriched pasta were evaluated. Every formulation demonstrated inhibition of -amylase, -glucosidase, cholesterol esterase, and lipase in vitro. All the samples exhibited a low predicted glycaemic index (pGI), ranging from 41.25 to 45.76. These low pGI values indicate that fortified pasta has a lower impact on blood sugar levels and a slower digestion rate. The predicted glycaemic indices for pasta enriched with 3% or 6% pulp flour were 18.7% and 26.7% lower, respectively, than those for control pasta with durum wheat semolina alone. The reductions were similar for peel-enriched pasta at 3% and 6% (24.4% and 24.7%, respectively). Our in vitro results indicate that apple-fortified pasta has lipid- and glucose-lowering effects. Adding fruit flour with valuable and functional compounds could be relevant for obtaining pasta with potential health benefits.