Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and st...

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Bibliographic Details
Main Authors: Mike Sissons, Francesco Sestili, Ermelinda Botticella, Stefania Masci, Domenico Lafiandra
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
durum wheat
pasta
glycaemic index
high amylose
resistant starch
Online Access:https://www.mdpi.com/2304-8158/9/6/693

Internet

https://www.mdpi.com/2304-8158/9/6/693

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