An overview of expected glycaemic response of one ingredient commercial gluten free pasta

In this study, 15 commercial gluten free pasta samples (short shaped) made using just one gluten free flour represented by different legumes, cereals and a pseudocereal from organic farming were studied. Our results showed a variability among commercial gluten free pasta in terms of cooking properties and glycaemic response that could be due to the raw material and the processing conditions. Pasta with higher dietary fibre content such as legume and in particular chickpea, presented the lower predicted glycaemic index and may represent a good alternative for the population interested in consuming gluten free pasta.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research