High Quality Pasta for High Quality Life: Preliminary Report on High Tech Italian Pasta

9 Pages Posted: 23 Feb 2021

See all articles by Maria Teresa Savo

Maria Teresa Savo

Italian Telemedicine Society

Marcella Cavina

affiliation not provided to SSRN

Michele Nichelatti

affiliation not provided to SSRN

Antonio Vittorino Gaddi

affiliation not provided to SSRN

Date Written: December 14, 2020

Abstract

We analyzed palatability, digestibility, overall judgement and family judgement of a special type of alimentary pasta prepared with nonconventional technology, compared with an ordinary pasta in healthy volunteers; we used a William’s Latin Square balanced design by permutating the types of pasta during meals. The nutritional approach did not show any negative effect on the collected anthropometric variables. The data were collected in the form of ordinal scale ranging from 1 to 10; the statistical analysis showed that high-tech pasta was significantly better for palatability and overall appreciation. Results in terms of quality possibly depend on preserved starch microstructure, which is not destroyed, nor subject to thermal shocks during the production process.

Keywords: Starch Structure, Digestibility, Pasta Technology, Palatability, Bioimpedance

Suggested Citation

Savo, Maria Teresa and Cavina, Marcella and Nichelatti, Michele and Gaddi, Antonio Vittorino, High Quality Pasta for High Quality Life: Preliminary Report on High Tech Italian Pasta (December 14, 2020). Available at SSRN: https://ssrn.com/abstract=3748634 or http://dx.doi.org/10.2139/ssrn.3748634

Maria Teresa Savo (Contact Author)

Italian Telemedicine Society ( email )

Italy

Marcella Cavina

affiliation not provided to SSRN

Michele Nichelatti

affiliation not provided to SSRN

Antonio Vittorino Gaddi

affiliation not provided to SSRN

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