Résumé
The low glycaemic index of pasta can be attributed to its specific structure. A change in pasta structure can therefore lead to a change in its starch digestibility. The use of drastic drying conditions or the addition of non-traditional ingredients to durum wheat pasta was already demonstrated to affect its structure, leading to a modification of its starch digestibility. However, the combining effect of using different technological treatments and different raw materials on pasta structure and consequences on its starch digestibility pasta are still unknown. The objective of this work was therefore to determine the impact of different technological treatments on the structure and the in vitro starch digestibility (i.e. rapidly available glucose value) of legume-fortified pasta. Legume-fortified pasta was prepared from 65% of durum wheat semolina and 35% of split pea or faba bean flour. Four different technological treatments were applied: drying at low temperature of 55 degrees C (LT), drying with the application of a very high temperature of 90 degrees C at low moisture content (VHT.LM), lyophilisation, and precooking followed by LT drying. Legume-fortified pasta dried at LT served as a reference. Lyophilisation induced a higher starch digestibility that could be attributed to the high porosity of pasta and the weakness of its protein network. In contrast, VHT.LM drying and precooking treatment led to a lower in vitro starch digestibility, probably as a result of the strengthening of the protein network at a macromolecular level, protecting starch from enzymatic attack