Low Glycemic Pasta Formulation Using Lupin Flour and Fiber
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Solution Overview
Problem
Existing pasta products do not effectively meet dietary recommendations for low glycemic index and load, which are crucial for managing carbohydrate metabolism disorders and obesity.
Innovation Solution
A pasta formulation combining durum-wheat semolina or a mixture with common wheat flour, lupin flour, oat or barley fiber, vital gluten, and optionally millet flour, to achieve a glycemic index less than 40% and a glycemic load less than 10%.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional wheat pasta is used, then it is easy to manufacture and has good sensory characteristics, but it has high glycemic index and high glycemic load
Solution Approach 1:
The patent applies composite materials by combining durum-wheat semolina with lupin flour, oat or barley fiber, and vital gluten to create a multi-component pasta formulation. This composite approach reduces glycemic index and load while maintaining manufacturability, as the ingredients are mixed in defined proportions (e.g., 60-80% durum-wheat semolina, 10-30% lupin flour, 5-20% fiber, 3-10% vital gluten) and processed through standard extrusion techniques.
Solution Approach 2:
The patent applies parameter changes by modifying the chemical composition parameters of pasta to achieve glycemic index below 40% and glycemic load below 10%. This is accomplished by adjusting the proportions of low-glycemic ingredients (lupin flour, fiber) and processing parameters (extrusion pressure 5-20 MPa, drying conditions) to optimize both health benefits and manufacturing efficiency.
2Quantity of substance
If pasta with low glycemic index is developed, then it benefits diabetic and obese patients, but it may have reduced sensory characteristics compared to traditional pasta
Solution Approach 1:
The patent applies local quality by optimizing specific ingredient functions within the composite formulation. Durum-wheat semolina provides structure and traditional pasta texture, lupin flour contributes protein and reduces glycemic response, oat or barley fiber slows carbohydrate digestion, and vital gluten enhances elasticity and mouthfeel. This localized optimization of each component's properties maintains sensory acceptance while achieving low glycemic load.
Solution Approach 2:
The patent applies parameter changes by adjusting the physical and chemical parameters of the pasta formulation to balance health benefits with sensory quality. Specific parameter ranges are defined: 60-80% durum-wheat semolina for structure, 10-30% lupin flour for protein content, 5-20% fiber for glycemic control, and 3-10% vital gluten for texture. Processing parameters (extrusion pressure 5-20 MPa, drying to 12-15% moisture) are optimized to preserve sensory characteristics while achieving glycemic index below 40% and glycemic load below 10%.
Data Source
AI summary
The invention relates to a pasta that is characterised by that it contains, as gluten flour, durum-wheat semolina or a mixture of durum-wheat semolina with common wheat flour in quantities of 20-70% by weight, whereby common wheat flour is present in quantity of maximum 50% by weight in relation to the mixture, moreover, it contains 5-50% by weight of lupin flor, 5-30% by weight of fiber, and 3-10% by weight of vital gluten, and an addition of water. In an alternative solution the pasta contains additionally 5-30% of millet flour. The invention allows to acquire pasta with Gl less than 40% and with glycaemic load of less than 10%. The pasta, as far as its sensory characteristics (bright colour, high organoleptic and culinary quality) are concerned, is similar to a traditional wheat pasta which has Gl approximately 50-60% and GL about 20%.