Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta

Abstract

Background and Objectives

The starch digestibility of pasta is influenced by both formulation and processing conditions. However, the effect of increasing drying temperature on the nutritional properties—particularly slowly digestible starch (SDS)—remains controversial. This study aimed to investigate the impact of increasing drying temperature (50°C, 60°C, and 85°C) on in vitro starch digestibility and cooking behavior of durum wheat pasta.

Findings

Durum wheat semolina pasta retained SDS levels close to or above the international nutritional recommendation (40% of available starch) across all drying conditions. Wholemeal pasta showed a significant reduction in the SDS content (up to −20%) at 85°C. Furosine levels slightly increased with temperature, with different intensities between semolina and wholemeal semolina pasta samples. At optimal cooking time, the firmness increased with increasing temperatures on drying in both pasta types, except at 60°C for semolina pasta.

Conclusion

Drying at 50°C was the most effective in preserving the SDS content, particularly in wholemeal pasta, while drying at 85°C improves technological quality in both pasta types.

Significance and Novelty

This study provides new insights into how drying conditions may affect the functional and nutritional properties of pasta, supporting the optimization of processing strategies to balance starch digestion and cooking quality.