Pasta ottenuta da antiche specie di frumento: studio preliminare della digeribilità dell'amido

FAO and WHO organisations recommend to consume foods with a low glycemic index, that are able to reduce the glycemic and insulinemic response. Moreover these foods are involved in the prevention of metabolic deseases. In these last years the interest for “ancient grains” has increased a lot, so, this study has involved pasta made from 3 Triticum grains (Triticum dicoccum, T. polonicum, and T. durum). Results show statistical significant differences in glycemic index between pasta of T. durum and T. polonicum.