Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

Pasta is a staple food known to have a low glycaemic index. This interesting nutritional property can be attributed to its specific structure, obtained after successive structural changes of its two main components, i.e. starch and proteins. This paper describes the state of art on protein and starch structuring during pasta processing and the inherent consequences on starch digestibility but also on protein digestibility and allergenicity. This review highlights the need for a multidisciplinary approach for the rational design of pasta, in order to control digestion and nutrient absorption through the food structure.