High Quality Pasta for High Quality Life: Preliminary Report on High Tech Italian Pasta
9 Pages Posted: 23 Feb 2021
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
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