ArticleFoods (Basel, Switzerland)2020
Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
19 citing papers in PubMed, 43 citations in OpenAlex.
- Effect of high-amyloseFood & function · 2022Trial
- Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators.Current research in food science · 2026Article
- An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving-Cooling Cycles to Produce Bulgur with Low Glycemic Index.Foods (Basel, Switzerland) · 2025Article
- A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.Foods (Basel, Switzerland) · 2024Review
- Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties.Foods (Basel, Switzerland) · 2023Article
- Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations.Plants (Basel, Switzerland) · 2023Article
- Effects of the Molecular Structure of Starch in Foods on Human Health.Foods (Basel, Switzerland) · 2023Review
- Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers.Foods (Basel, Switzerland) · 2023Article
- Phytochemical Profiling and Untargeted Metabolite Fingerprinting of the MEDWHEALTH Wheat, Barley and Lentil Wholemeal Flours.Foods (Basel, Switzerland) · 2022Article
- The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta.Foods (Basel, Switzerland) · 2022Article
- Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures.Foods (Basel, Switzerland) · 2022Article
- Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat.Scientific reports · 2022Article
- Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness.Foods (Basel, Switzerland) · 2022Review
- Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review.Foods (Basel, Switzerland) · 2022Review
- Perspective: Utilizing High Amylose Wheat Flour to Increase Dietary Fiber Intake of Children and Adolescents: A Health by Stealth Approach.Frontiers in public health · 2022Article
- Glycemic Index Values of Pasta Products: An Overview.Foods (Basel, Switzerland) · 2021Review
- Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet.Foods (Basel, Switzerland) · 2021Article
- Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products.Foods (Basel, Switzerland) · 2021Article
- The Triple Jags of Dietary Fibers in Cereals: How Biotechnology IsFrontiers in plant science · 2021Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
Abstract
Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. The silencing of starch synthases IIa (SSIIa) and starch branching enzymes IIa (SBEIIa), key genes involved in starch biosynthesis, in durum wheat cultivar Svevo was performed and spaghetti was prepared and evaluated. The SSIIa and SBEIIa mutants have a 28% and 74% increase in amylose and a 2.8- and 35-fold increase in RS, respectively. Cooked pasta was softer, with higher cooking loss but lower stickiness compared to Svevo spaghetti, and with acceptable appearance and colour. In vitro starch digestion extent (area under the digestion curve) was decreased in both mutants, but much more in SBEIIa, while in vivo GI was only significantly reduced from 50 to 38 in SBEIIa. This is the first study of the glycaemic response of spaghetti prepared from SBEIIa and SSIIa durum wheat mutants. Overall pasta quality was acceptable in both mutants but the SBEIIa mutation provides a clear glycaemic benefit and would be much more appealing than wholemeal spaghetti. We suggest a minimum RS content in spaghetti of ~7% is needed to lower GI which corresponded to an amylose content of ~58%.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.