In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran

Aribas M., Kahraman K., Koksel H.

JOURNAL OF FUNCTIONAL FOODS, vol.65, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 65
  • Publication Date: 2020
  • Doi Number: 10.1016/j.jff.2020.103778
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: Spaghetti, Resistant starch type 4, In vitro glycemic index, In vitro bile acid binding capacity, In vitro mineral bioavailability, DIETARY FIBER, COOKING QUALITY, DURUM-WHEAT, STRUCTURAL-PROPERTIES, HEALTH-BENEFITS, PASTA, DIGESTIBILITY, IMPROVEMENT, ENRICHMENT, GLUTEN
  • Abdullah Gül University Affiliated: Yes


In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to spaghetti at 15% level. RS4 supplementation caused lower negative effects on quality properties (total organic matter value, color and textural properties) than bran supplementation. The results point out that RS4 supplementation of spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level. RS4 caused an increase in bile acid binding capacity and expected to have positive effects on cholesterol metabolism. Moreover, RS4 supplemented spaghetti had generally better mineral bioavailability values compared to bran supplemented and control spaghettis. Overall results indicated that RS4 supplementation provided improvement in nutritional properties of spaghetti and can be an alternative ingredient for fiber supplemented spaghetti compared to bran.