foods
Review
Glycemic Index Values of Pasta Products: An Overview
Giuseppe Di Pede 1 , Rossella Dodi 1 , Cecilia Scarpa 1 , Furio Brighenti 1 , Margherita Dall’Asta 2
and Francesca Scazzina 1, *






Citation: Di Pede, G.; Dodi, R.;
Scarpa, C.; Brighenti, F.; Dall’Asta, M.;
Scazzina, F. Glycemic Index Values of
Pasta Products: An Overview. Foods
2021, 10, 2541. https://doi.org/
10.3390/foods10112541
Academic Editor: Mike Sissons
Received: 28 August 2021
Accepted: 19 October 2021
Published: 22 October 2021
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distributed under the terms and
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Attribution (CC BY) license (https://
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4.0/).
Foods 2021, 10, 2541. https://doi.org/10.3390/foods10112541
1 Department of Food and Drug, University of Parma, Via Volturno 39, 43124 Parma, Italy;
giuseppe.dipede@unipr.it (G.D.P.); rossella.dodi@unipr.it (R.D.); cecilia.scarpa@studenti.unipr.it (C.S.);
furio.brighenti@unipr.it (F.B.)
2 Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore,
Via Parmense 84, 29122 Piacenza, Italy; margherita.dallasta@unicatt.it
* Correspondence: francesca.scazzina@unipr.it; Tel.: +39-0521-903913
Abstract: Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the
interest in developing enriched pasta has increased. Since both the formulation and processing
technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp)
reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were
included in this survey. A total of 95 pp were identified and, according to their formulation, classified
into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole
wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52);
category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and
vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other
ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium–low-GI
food, even if a high variability among or within each category emerged. The formulation of enriched
pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional
value of pasta.
Keywords: pasta; glycemic index; enrichment; carbohydrate; ingredient; database; formulation;
quality
1. Introduction
Cereals, tubers and pulses are the main dietary sources of carbohydrates within
the human diet [1], which are well known as the main dietary components affecting
postprandial blood glucose levels [2–4]. The glycemic index (GI), proposed by Jenkins [5], is
a tool for quantifying the relative rise in blood glucose level after consuming a carbohydrate-
containing food. The GI is defined as the incremental area under the two-hour blood
glucose response curve (IAUC) after ingestion of a food with a certain amount of available
carbohydrates, expressed as a percentage of the IAUC after consumption of a standard
meal in an iso-glucidic portion [5,6]. Pasta, a traditional food item within the Italian
diet, is now globally consumed, becoming an important source of complex carbohydrates
(i.e., starch) in many countries [7,8]. Since durum wheat pasta is produced by mixing
semolina with water and with energy input [9], its nutritional properties are prevalently
linked to its matrix structure formed during the extrusion and drying processes [10–12].
As a consequence of this technological process, the microstructure of pasta is compact
and relatively dense, limiting the hydrolysis of internal starch granules, which explains
its richness in slow digestible starch and its reduced enzymatic susceptibility during
digestion [9,12]. Postprandial studies conducted in both healthy and diabetic volunteers
confirmed that durum wheat pasta induced a lower postprandial glucose response than
other wheat-based products (i.e., bread) by virtue of its compact dense physical structure
(dried pasta) and the network of gluten surrounding the starch granules [13–16]. On
https://www.mdpi.com/journal/foods
 Foods 2021, 10, x FOR PEER REVIEW 2 of 16
Foods 2021, 10, 2541 2 of 16

granules [13–16]. On the other hand, refined wheat pasta is significantly lower in fiber and
the other hand,(i.e.,
micronutrients refined wheat
minerals andpasta is significantly
vitamins) lower
with respect in fiber
to whole andpasta
grain micronutrients
[9], and it is
(i.e.,
well minerals
known that and vitamins)
the biologicalwith respect
value to whole
of wheat grain
proteins pasta
is low due[9], anddeficiency
to the it is well known
in some
that the biological
essential value
amino acids, of wheat
such proteins
as lysine is low due
and threonine to the
[17]. Due deficiency in some essential
to the importance and role
amino
of pasta acids, suchofasthe
as one lysine
mainand threonine
staple foods[17].
in theDue to the diet,
human importance and role
the interest of pasta as
in developing
one
enriched pasta with high nutritional values has grown [18–22]. To achieve thispasta
of the main staple foods in the human diet, the interest in developing enriched goal,
with high approaches
different nutritional values has grown
have been [18–22].
developed, as To achieve
pasta couldthisbegoal,
useddifferent
as dietaryapproaches
carrier of
have been developed,
macronutrients, as pasta
vitamins, couldand/or
minerals be usedphytochemicals
as dietary carrier byof macronutrients,
adding vitamins,
legumes, flour from
minerals
vegetables/marine foods, and flour of refined or whole cereals different from foods,
and/or phytochemicals by adding legumes, flour from vegetables/marine wheat
and flour of refined
[19,20,23–25] (Figureor1).
whole cereals different from wheat [19,20,23–25] (Figure 1).

Figure1.
Figure 1. Raw
Rawmaterials
materialscommonly
commonly employed
employed to produce
to produce enriched
enriched pastapasta product
product at highatnutritional
high nutritional
value.
value.
Within the context of enriched pasta, functional ingredients can be added, as func-
tionalWithin
food consumption
the contexthas ofincreased
enrichedinpasta,
recent functional
years [26,27]. Their consumption,
ingredients by virtue
can be added, as
of their physiologically
functional active components,
food consumption has increased should provide
in recent yearshealth benefits
[26,27]. Their beyond basic nu-
consumption, by
trition
virtue [28]. Since
of their pasta formulation
physiologically activecould affect theshould
components, glycemic response
provide after
health consumption,
benefits beyond
and
basictherefore,
nutritionits[28].
GI, beyond the processing
Since pasta formulation method
could[29–31],
affect athe
large numberresponse
glycemic of humanafter
in-
tervention studies have investigated the GI of enriched pasta products [18,21,32–34].
consumption, and therefore, its GI, beyond the processing method [29–31], a large number Thus,
since the GI intervention
of human represents onestudies
of the most
haveimportant parameters
investigated the GI considered
of enriched forpasta
evaluating the
products
quality of dietary carbohydrates, this study aimed to gather the GI values
[18,21,32–34]. Thus, since the GI represents one of the most important parameters of pasta products
(pp) published
considered for in the literature
evaluating until 2020.
the quality of dietary carbohydrates, this study aimed to gather
the GI values of pasta products (pp) published in the literature until 2020.
2. Materials and Methods
2.1. Data Collection
2. Materials and Methods
A literature
2.1. Data Collectionsearch to collect data on GI values of pp published in the literature
without any restrictions was performed in December 2020 by using Pubmed, Scopus,
Web of A Science
literature
andsearch to Direct.
Science collect Keywords
data on GI values
used of pp
for data published
collection in “glyc(a)emic
were: the literature
without any restrictions was performed in December 2020 by using Pubmed,
index” AND pasta. Taking into consideration the ISO guidelines [35] for GI determination, Scopus, Web
exclusion criteria for data collection were as follows: (I) GI values obtained in“glyc(a)emic
of Science and Science Direct. Keywords used for data collection were: the context
index”
of mixedAND meals pasta.
or with Taking into ofconsideration
the addition any condiments; the (II)
ISOGI guidelines
values obtained[35] using
for GI a
determination, exclusion criteria for data collection were as follows: (I) GI values
sample size of less than ten subjects, and/or unhealthy subjects; (III) GI values calculated obtained
in the
by usingcontext of mixed
a standard mealmeals
otherorthan
withglucose
the addition
solutionof or
any condiments;
white bread; (IV)(II) GI
GI values
values
obtained using a sample size of less than ten subjects, and/or unhealthy
calculated considering IAUCs obtained before or after two postprandial hours following subjects; (III) GI
values calculated by using a standard meal other than glucose solution
pasta consumption; (V) human intervention studies not specifying the number of subjects or white bread;
(IV) GI values
enrolled and/orcalculated considering
the standard meal used; IAUCs obtained
(VI) GI before or after
values calculated usingtwo postprandial
in vitro models
hours following
(i.e., estimated GI). pasta consumption; (V) human intervention studies not specifying the
number of subjects enrolled and/or the standard meal used; (VI) GI values calculated
using in vitro models (i.e., estimated GI).
Foods 2021, 10, 2541 3 of 16

2.2. Database Development

Data on (i) pasta characteristics (types and formulation), (ii) GI values (mean value
and data distribution expressed as standard deviation (SD) or standard error of the mean
(SEM)), and (iii) experimental protocol for GI measurement (blood sample, sample size,
standard meal, available carbohydrate (Av. CHO)/portion in grams, and place of analysis)
were collected from research papers that met the inclusion criteria. According to their
formulation, pp were classified into ten categories: (category n 1) 100% refined wheat;
(category n 2) 100% whole wheat; (category n 3) other cereal-based products; (category n 4)
containing egg; (category n 5) gluten free (GF); (category n 6) containing legumes; (category
n 7) noodles and vermicelli; (category n 8) containing vegetable or algae; (category n 9)
containing other ingredients; (category n 10) stuffed. Furthermore, pp within the same
category were further subdivided into ‘Low’ GI (0 ≥ GI ≤ 55), ‘Medium’ GI (55 > GI ≤ 70),
and ‘High’ GI (70 > GI ≤ 100) [5,35].

2.3. Data Analysis

The normality of data distribution within each category was verified through the
Kolmogorov–Smirnov test, and GI values for the 10 categories of pp were expressed as the
mean. The number of items at low, medium and high GI was provided as a percentage
value with respect to the total number of pp within each category (data distribution). The
statistical analysis was carried out using SPSS software (IBM SPSS Statistics, Version 25.0,
IBM Corp., Chicago, IL, USA).

3. Results
3.1. GI Data
GI values of 95 pp were gathered from 28 research articles and are reported in Table 1.
Category n 1 (100% refined wheat) was the largest group, including 35 items, among which
six values were collected for 100% whole wheat pasta (category n 2), eight for other cereal-
based products (category n 3), five for egg pasta (category n 4), 11 for GF (category n 5), nine
for products containing legume (category n 6), nine for noodles and vermicelli (category
n 7), six for pasta containing vegetable or algae (category n 8), five for items containing
other ingredients (category n 9), and only one for stuffed pasta (category n 10). As reported
in Figure 2, the GI of pp belonging to the same category are highly variable. Low-GI
pastas were present in all the investigated categories, with the only exception of category n
10 (stuffed pp). No data on medium GI food items were recovered for products containing
egg and containing other ingredients (categories n 4 and n 9, respectively). Conversely,
high GI pastas fell within the 100% refined wheat pasta (category n 1), other cereal-based
products (category n 3), GF pasta (category n 5) categories, and within products containing
legumes (category n 6).
According to the GI classification rank (http://www.glycemicindex.com, accessed
on 20 July 2021), pp belonging to categories n 1 (100% refined wheat), n 2 (100% whole
wheat), n 3 (other cereal-based products), n 4 (containing egg), n 6 (containing legumes), n
8 (containing vegetable or algae), and n 9 (containing other ingredient) can be classified as
low-GI foods. Items belonging to categories n 5 (gluten free), n 7 (noodles and vermicelli)
and n 10 (stuffed) had a medium GI.
Foods 2021, 10, x FOR PEER REVIEW 4 of 16
Foods 2021,
Foods 10,10,
2021, x FOR
2541 PEER REVIEW 4 of4 of
1616

Table 1. Pasta product characteristics, glycemic index and experimental protocol data.
Foods 2021, 10, x FOR PEER REVIEW Table 1. Pasta product characteristics, glycemic index and experimental protocol data. 4 of 16
Foods 2021, 10, x FOR PEER REVIEW Table 1. Pasta product characteristics, GI
Pasta Product Characteristics glycemic
Data index and experimental protocol data.
Experimental Protocol Data 4 of 16
Pasta Product Characteristics GI Data Experimental Protocol Data
Foods 2021, 10, x FOR Types PEER Pasta
REVIEW Product Characteristics Mean
Mean GI DataData Blood Sample
Blood Sample Sample Standard
Experimental
Sample ProtocolAv.
Standard CHO
Data
Av. CHO Place
Placeof
of 4Ref.
of 16
Types Formulation
Formulation Value Data
Mean
Value
Distribution
Distribution Type
Blood Sample Size
Type Sample
Size Meal
Standard
Meal (g)/Portion
Av. CHO
(g)/Portion Analysis
Place of
Analysis
Ref.
Types Formulation Data Distribution Ref.
Foods 2021, 10, x FOR PEER REVIEW Table 1. Pasta product characteristics, Valuen 1:
Category
Category nglycemic
1: 100%
100% index
refined
refined and
wheat
wheat Type protocol data.
experimental Size Meal (g)/Portion Analysis 4 of 16
Foods 2021, 10, x FOR PEER REVIEW Table 1. Pasta product characteristics,
Category n 1:glycemic
100%
Low index
refined
GIGI and experimental
wheat protocol data. 4 of 16
Foods 2021, 10, x FOR PEER REVIEW Pasta Product Characteristics GILow
Data Experimental Protocol Data 4 of 16
‐ spaghetti, dried at highPasta temperature (80 Low GI
Foods-spaghetti,
2021, 10, xdried FOR Types at high
PEER Product
temperature (80 C) * durum
REVIEW Characteristics
◦ durumTable
wheat 1.(var.
wheat Pasta product
Duilio)
(var. Duilio)flour
flour Mean
characteristics,
32.6 GI Data
32.6 glycemic6.1 º
index Blood Sample
and experimental
capillary
capillary protocol10Experimental
Sample
data.
10 G Protocol
Standard
G Data
Av. CHO
50.0
50.0 Place
Italyof
Italy [36]
4[36]
of 16
‐ spaghetti, dried at °C)high * temperature (80 Formulation Data Distribution Ref.
Foods 2021, 10, x FOR Types -spaghetti
PEER REVIEW § durum wheat
durum (var.
wheatDuilio)
flourflour Mean
Value
32.6
33.0 6.0 º
6.1 Blood Sample
Type
capillary
capillary 10Sample
Size
10 Standard
GMeal
G Av. CHO
(g)/Portion
50.0
50.0 Place
Italyof
Analysis
Italy [36]
4[37]
of 16
‐ spaghetti °C) * Pasta § * Product Characteristics Formulation
durum Data Distribution Ref.
Foods 2021, 10, x FOR PEER -spaghetti REVIEW Table 1.wheat
white Pasta
wheat flour
product 33.0
Value
flour characteristics, GI Data
36.4n 1:glycemic
Category
6.0
100% 35.8index
refined
º** and experimental
capillary
wheat venous
10
Experimental
Type protocol12data.
Size G
Protocol
GMeal 50.0
Data
(g)/Portion
50.0 Italy
Analysis
IS [37]
4[38]
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white
Table wheat
wheat
1.
white Pasta
wheat flour
flour
product 33.0
36.4
Mean
flour characteristics,
42.1n 1:glycemic6.0
35.8
index
10.8 º**
** wheat capillary
venous
Blood Sample
and experimental
capillary 10
12
Sample
protocol10data. G G
Standard Av. 50.0
CHO
50.0 Italy
PlaceIS of
IS [37]
[38]
[38]
Types Formulation Category 100%GI
Low
Data refined
Distribution
Foods 2021, 10, x FOR PEER REVIEW
‐ spaghetti Pasta * * Product Characteristics white wheat flour 36.4
42.1 GI Data
35.8
10.8 venous
** and experimental
capillary Experimental
12
10 Protocol
G Data
50.0 IS 4Ref.
of 16
[38]
-spaghetti Table 1.
white Pasta
wheat product Value
flour characteristics,
43.8 glycemic
Low GI index
9.2 ** Type
capillary protocol
10 Size
data. GMeal (g)/Portion
50.0 Analysis
IS [38]
‐ spaghetti, dried at highPasta temperature (80
Foods 2021, 10, x FOR ‐ spaghetti-spaghetti
PEER REVIEW * * Product Characteristics white
durumTable
wheat
durumwheat
1. Pasta
(var.
wheat flour
product
Duilio)
flourflour Mean
42.1
43.8
characteristics, GI Data
10.8
44.0n 1:glycemic
32.6
Category 9.2 **º** wheat
index
7.0
6.1
100%Distribution
refined Blood Sample
capillary
and experimental
capillary protocol13Experimental
Sample
10
data. G Protocol
Standard
G Data
Av. CHO
50.0
50.0 PlaceIS of
Italy
Italy [38]
[36]
4[39]
of 16
‐ spaghetti, dried Types at
°C)high * Pastatemperature Product (80
Characteristics Formulation Data
GI Data Experimental Protocol Data Ref.
Foods 2021, 10, -spaghetti
x FOR ‐ spaghettiPEER * REVIEW
(CT: * 15 min) white
Table
durumdurum
wheat wheat
1. Pasta
(var.
white
wheat flour
product
Duilio)
flour
flour flour Mean
Value
43.8
characteristics,
44.0 glycemic
32.6
44.0 9.2
3.0
6.1
7.0 **º
index and Blood Sample
Type
experimental
capillary
n.a. protocol
10Sample
Size
data.
10
13 Standard
GMeal
G Av. CHO
(g)/Portion
50.0
48.0 PlaceIS of
Analysis
Italy
Australia [38]
[36]
4[40]
[39]
of 16
‐ spaghetti Types
°C) * Pasta § * Product Characteristics Formulation
durum wheat flour 33.0 Low
Data GI
Distribution
6.0 º** and experimental
capillary 10 G 50.0 Italy Ref.
[37]
-spaghetti
‐ spaghetti * min) Table 1.
white
durum Pasta
wheat
wheat product
flour Mean
Value
characteristics,
44.1 GI Data
glycemic index
19.8 Blood
capillarySample
Type protocol
10 Experimental
Sample
Size
data. G Protocol
Standard
Meal Data
Av. CHO
(g)/Portion
50.0 Place
Italyof
Analysis
IS 4[38]
Foods 2021,‐ 10,
‐ spaghetti, x FOR
spaghetti
dried PEER
*high
Types
at (CT: REVIEW
15
temperature white flourflour
Formulation Category
44.0 n 1:Data 7.0 º wheat
100%Distribution
refined
3.0 capillary
n.a. 13
10 G 50.0
48.0 Australia [39]
of 16
[40]
Ref.
‐ spaghetti -penne Pasta §*§ Product (80 Characteristics
durum durum
white
wheat
durum wheat
wheat
(var.
wheat flour
flour
Duilio)
flourflour 33.0
36.4
Mean
Value
32.6
47.0 GI Data6.0 ºº**
35.8
4.0
6.1 capillary
venous
Blood Sample
Type
capillary
capillary 10 10
Experimental
12
Sample
Size
10 G G
Protocol
Standard
Meal
G Av. 50.0
DataCHO
(g)/Portion
50.0
50.0 Italy
PlaceIS of
Analysis
Italy
Italy [37]
[38]
[36]
[37]
‐ spaghetti ‐ spaghetti* (CT:
Types 15 * min) white
white wheatflour
Formulation
Table 1. Pasta flour Category
44.1 n 1:glycemic
44.0
product characteristics, 100%GI
Low
Data refined
3.0
19.8
Distribution
index º** wheat n.a. protocol data.
capillary
and experimental 10 G 48.0
50.0 Australia
IS [40]
[38]
Ref.
‐ spaghetti°C) * Pasta * * Product Characteristics white wheat flour 36.4
Mean
42.1 GI Data
35.8
10.8 ** wheat venous
Blood Sample
capillary Experimental
12
Sample
10 Protocol
G
Standard Data
Av. 50.0
CHO PlaceIS of [38]
-spaghetti semolina flour Value
47.0
Category n 1: 100%
Low n.a.
refined Type
capillary 12 Size GMeal (g)/Portion
50.0 Analysis
Iran [41]
‐ spaghetti, dried ‐‐‐ -spaghetti,
spaghetti
‐ penne
at high§temperature
Types
spaghetti §**dry * (80 white
durum wheat
wheat
Formulation
durum wheat flour
flour
flour 44.1
47.0
33.0 DataGI19.8
4.0
Distribution
6.0 ºº** capillary
capillary 10
10 G
G 50.0
50.0 IS
Italy
Italy [38]
[37]
Ref.
[37]
spaghettiPasta Product durum white
Table
durum
Characteristics wheat wheat
1.
wheat Pasta
(var. flour
product
Duilio)
(var. Svevo)flour Mean
42.1
Value
43.8
characteristics,
flour 10.8
48.0n 1:glycemic
32.6
Category 100%
GI 9.2 **º
index
4.0
6.1
refined
Data ** wheat Blood Sample
capillary
Type
and experimental
n.a. Sample
protocol10 10
Size
data. Standard
Experimental G
GMeal
Protocol Av. CHO
50.0
(g)/Portion
50.0
Data PlaceIS of
Analysis
Italy
Italy [38]
[36]
[42]
‐ spaghetti, dried ‐ penne
Types
at
‐spaghetti
°C)high §temperature
**
* REVIEW (80 durum wheat
Formulation
semolina flour
flour 47.0 Low GI4.0
n.a.º**
Data Distribution capillary 10
12 G 50.0 Italy
Iran [37]
Ref.
[41]
Foods 2021, 10, x FOR ‐‐ spaghetti
spaghetti
-penne
PEER *§ white
white
Table
durumdurum
wheat
durumwheat
wheat
1. Pasta
(var.
wheat flour
flour
product
Duilio)
wheat flour flourflour 36.4
Value
43.8
characteristics,
32.6
50.0
44.0 n 1:Low
Category 35.8
glycemic9.2
7.0
6.1 **
100%GIrefinedº
index and venous
Type
experimental
capillary
capillary protocol
10 12
Size
data.
10
13 G G
Meal
G 50.0
(g)/Portion
50.0
50.0 IS
Analysis
IS of
Italy
Italy [38]
[38]
[36]
4[37]
of 16
[39]
‐ spaghetti, dried ‐‐‐spaghetti at
°C)high temperature
*§* * Product (80
* REVIEW semolina flour Mean
47.0 n.a.º** wheat Blood Sample
capillary Sample
12 Standard Av. CHO Place
Iran [41]
Foods 2021,‐ 10, x‐ spaghetti,
spaghetti FOR spaghetti
‐ spaghetti
Types
-spaghetti
PEER
spaghetti
* (CT:
dry
Pasta
15 * §min)
durum
Characteristics
durum wheat
durum
white
wheat
durum
durum
(var.
wheat
wheat
Formulation
Table 1. Pasta
(var.
wheat
wheat
white flour
Svevo)
flour
flour
Duilio) flour
product
flour
flour flour 48.0
33.0
42.1
characteristics,
32.6
44.0
Category
GI Data
Data
100%GI
Low
4.0
6.0
10.8
Distribution
50.0n 1:glycemic ºº wheat
7.0index
9.0
6.1
refined
3.0
n.a.
capillary
and experimental
capillary
capillary
n.a. protocol 10
10Experimental
10
data.
13
10
G
G Protocol
G
G
50.0
Data
50.0
50.0
50.0
48.0
Italy
IS
Italy
Italy
Australia
[42]
[37]
[38]
Ref.
[36]
4[37]
of 16
[39]
[40]
‐ spaghetti, dried
‐ spaghetti,
‐‐ spaghetti at high
°C) * dry temperature
Pasta (80
§ §** *§ Product Characteristics durum wheat (var. Svevo) flour Value
48.0
33.0 GI Data4.0
6.0 ºº** Type
n.a. Size
10
ExperimentalMeal
G (g)/Portion
50.0 Analysis
Italy [42]
‐ spaghetti
‐ penne
spaghetti
-spaghetti
‐ spaghetti*high
spaghetti (CT: 15 * min) durum durum
white
white
wheat
durum wheat
wheat
wheat
white
white (var.
wheatwheat
flour
flour
flour
flour
Duilio)
flourflourflour 50.0
36.4
Mean
43.8
32.6
51.0 Low
44.0
44.1 GI
7.0
35.8
3.0 **
9.2
9.0
6.1
19.8 º**
capillary
venous
Blood
capillarySample
capillary
n.a.
capillary 10 12
Sample
10
10 G Protocol
Standard
G
G
Data
Av. CHO
50.0
50.0
48.0
50.0
PlaceIS
IS of
Italy
Italy
Australia
IS
[37]
[38]
[38]
[36]
[37]
[40]
[38]
‐ spaghetti, dried Types
at
°C) temperature
* REVIEW (80 Formulation Category n 1: Data
100% Distribution
refined wheat Ref.
Foods 2021, 10, x FOR ‐‐‐ -spaghetti,
‐spaghetti
penne
spaghetti
PEER §§**dry Product
§Pasta * durum durum
Characteristics
durum
white
durumwheat
durum wheat
wheat
wheat(var.
wheat flour
flour
Duilio)
(var. Svevo)
flour
33.0
50.0
36.4
Mean
42.1
flour Value
flour 32.6
52.0
44.0 GI 6.0
Data
7.0
35.8
9.0
10.8
3.0
6.1
7.0 º º** capillary
venous
Blood Sample
capillary
Type
n.a.
capillary
10
Experimental
12
Sample
10
10 Size
13
G
Protocol
Standard
G
GMeal
G Av. 50.0
DataCHO
50.0
(g)/Portion
50.0
50.0 Italy
PlaceIS
Analysis
Italy
Italy of [37]
[38]
[36]
4[42]
of 16
[39]
‐ spaghetti, dried ‐ spaghetti
‐ penne
‐ spaghetti Types
at
°C)
spaghetti high * REVIEW *
§temperature
§**(CT: 8 min) (80 white
durum wheat
wheat
Formulation
durum wheat flour
flour
flour 44.1
47.0
33.0 DataGI19.8
4.0
Distribution
6.0 ** ºº ** capillary
capillary 10
10 G
G 50.0
50.0 IS
Italy
Italy [38]
[37]
Ref.
[37]
Foods 2021,‐10, -spaghetti,
x FOR‐ PEER dry § § durum white
durum
white
wheat
durum wheat
wheat
wheat
(var.
wheat flour
flour
flour
Duilio)
semolinaflour 36.4
50.0
Mean
42.1
51.0
Value
43.8
32.6
52.0
Category Low 35.8
9.0
10.8
9.2
4.0
6.1 º º** venous
BloodType
capillary Sample
capillary 10 12
Sample
10
Size Standard
G G
Meal Av. CHO
50.0
(g)/Portion
50.0 Italy
PlaceIS
Analysis
Italy of [38]
[37]
[36]
4[43]
of 16
spaghetti * (CT:
‐ penne
Types
‐spaghetti
°C) § *15
* REVIEW min) durumwhite flour
wheat
Formulation
semolina flour
flour 44.0 n 1: 100%
47.0 refined
3.0
4.0
Data Distribution
n.a. ººº** wheat n.a.
capillary 10
10
12 G
G 48.0
50.0 Australia
Italy
Iran [40]
[37]
Ref.
[41]
‐ spaghetti,
Foods 2021, 10, xdried
-spaghetti, ‐dried
FOR‐‐‐ spaghetti
spaghetti
spaghetti, atat
PEERhigh
low dry §** *
temperature
§
temperature (80
(55 ◦ C)
durum durum
white
Table
durum
white
wheat wheat
wheat
1. Pasta
wheat
wheat
(var. flour
flour
product
flour
flour
Svevo) flour 33.0
36.4
characteristics,
42.1
51.0
Value
43.8
52.0
44.0
Category n 1:glycemic
100%
6.0
35.8
index
10.8
9.0
9.2
3.0
7.0 **
refined º wheat
capillary
venous
and experimental
capillary
Type
n.a.
capillary
10
12
protocol data.
10
Size
10
13 G
G
Meal 50.0
50.0
(g)/Portion Italy
IS
Italy
Analysis
IS [37]
4 [38]
[37]
[38]
of 16
[42]
[39]
‐ spaghetti, spaghetti
‐‐‐spaghetti
spaghetti dry*§** * durum
durum white
wheat
durum
wheat
durum
white
Table
wheat
(var.
semolina wheat
(var.
wheat
wheat
1.
flour
Duilio)
flour
Pasta flour
Svevo)
flour
flour flour
flour
product 52.3 Low GI
44.1
32.6
47.0
48.0
33.0
36.4
19.8
n.a.ºº**
7.0
6.1
4.0
6.0
35.8
** capillary
capillary
capillary
n.a. protocol
capillary
venous
10
10
15data.
12
10
12 G GG
G 50.0
50.0
50.0
50.0
IS
Italy
France
Iran
Italy
IS
[38]
[36]
[44]
[41]
[42]
[37]
[38]
‐ spaghetti,
‐ spaghetti, ‐ spaghetti,
‐ spaghetti
dried
spaghetti
‐
§dry
(CT:10
°C)
*high
penne
at §* (CT:
(CT: dry
§
min)
15 * *min)
temperature 8 min) (80 durum white
wheat
durum
durum
durum
wheat
(var.
wheat
wheat
white
wheat
flour
Svevo)
flour
semolina
flour flour flourcharacteristics,
44.0 n 1:glycemic
42.1
43.8
Category
52.0
47.0 100%
Low GI7.0index
10.8
9.2
4.0
3.0
4.0
**
refined ºº and experimental
wheat capillary
capillary
n.a.
capillary
10
13
10
10
G
G
G
50.0
50.0
48.0
50.0
IS
Italy
Australia
Italy
[38]
[42]
[39]
[43]
[40]
[37]
‐ spaghetti, ‐ penne
‐ spaghetti
spaghetti Pasta
dry
§ **# * Product Characteristics
durum wheat
durum
white (var.semolina
wheat
wheat Svevo)
flour flour
flour 48.0
50.0
36.4
42.1 GI Data4.0
7.0
35.8
10.8 º** n.a.
venous
capillary Experimental
10
12
10 Protocol
G
G Data
50.0
50.0 Italy
IS [42]
[37]
[38]
‐
‐ spaghetti, spaghetti,
‐ spaghetti
dried
‐ spaghetti, dried ‐ at dry
*-pasta
low
at §
(CT:
high (CT:15§
temperature *
temperature 8 min)
min) (55 °C)
(80
durum wheat
durum
durum
durum
white (var.
wheat
wheat
wheat
white
wheat Duilio)
flour
semolina
flour flour flour
flour 43.8
32.6
52.5 Low GI
33.0
52.0
44.0
44.1 9.2
8.4
6.1
7.0
6.0
4.0
3.0
19.8 **º º ** capillary
capillary
n.a. 15 1013 G G 50.0
50.0
48.0 Italy
Italy
Italy
Australia
IS [36]
[21]
[39]
[37]
[43]
[40]
[38]
‐‐spaghetti °C)
‐-short
penne
spaghetti *§
* §Pasta
§Product Characteristics semolina
durum
Table wheat
1. Pastaflour
flour
product 47.0
50.0
Mean
52.3
characteristics, GI Data
53.0 glycemic
n.a.
7.0
9.0 ºººº**
index capillary
Blood Sample
capillary 12
Experimental
Sample
15 G
G Protocol
Standard
G Av. 50.0
DataCHO
50.0 Iran
Italy
Place
France of [41]
[37]
[44]
‐ spaghetti, ‐ spaghetti
‐ spaghetti, dried‐ §‐‐‐ (CT:10
dried spaghetti
spaghetti,
* (CT:
spaghetti
‐atpenne
low
Types
at
°C)
spaghetti high*
penne
§ 15
temperature
min)
dry §
** min)
temperature
* °C) durum
(55(80 durum
white
wheat
durum
durum wheat
(var.
wheat
wheat
white
white wheatflour
Formulation
durum
wheat
durum wheat
(var.
wheat
flour
Duilio)
flour
flour
flour
flour
Svevo)
flour
flour
flour
42.1
43.8
32.6
44.0
36.4
44.1
47.0
48.0
33.0
10.8
9.2
5.0
6.1
7.0
3.0
35.8 **
Data Distribution
19.8
4.0
4.0
6.0 º ** and experimentaln.a. protocol10data.
capillary
capillary
venous
capillary
n.a.
capillary
10
13
10
12
10
10
G
G
G
50.0
50.0
48.0
50.0
50.0
IS
Italy
Italy
Australia
IS
Italy
Italy
[38]
[36]
[37]
[39]
[40]
[38]
Ref.
[37]
[42]
[37]
-fusilli, ‐ ‐ spaghetti
dry
spaghetti # (CT:§ * 10 min) durum durum
Table
white
wheat
durum
durum wheat
1. Pasta
wheat
(var.
wheat
wheat flour
product
flour
Duilio)
flour
flour flour Mean
52.3
50.0
Value
characteristics,
51.0
43.8
32.6
54.0
44.0 glycemic7.0
9.0
index
9.2
11.0
6.1
7.0 ** º º º and BloodType
experimentalSample
capillaryprotocol
capillary
capillary
capillary 10 Sample
15
10
Size
data.
10
13 Standard
G G
Meal
GG Av. CHO
50.0
(g)/Portion
50.0
50.0
50.0 Place
France
Italy
Analysis
UK IS
Italy
Italy of [44]
[37]
[38]
[36]
[45]
[39]
‐ spaghetti §‐‐‐spaghetti * (CT:
Types
spaghetti
(CT:10
‐‐ penne
penne
pasta
°C) min)
* § *15
#Pasta ** min) Product durum
Characteristicsdurumwhite
white
wheatwheatflour
Formulation
wheat
semolina flour
semolinaflour
flour 44.1
42.1
flourcharacteristics,
52.5
47.0 Data
GI Data3.0
Distribution
19.8
10.8
4.0
8.4
n.a. ºº** n.a.
capillary 10
10
15
12
Experimental G
Protocol 48.0
50.0
Data Australia
IS
Italy
Iran [40]
Ref.
[38]
[37]
[21]
[41]
spaghetti
‐
‐‐ spaghetti
‐ spaghetti, -spaghetti §
dry §
§** *#min) durum durum
white
Table
durum
durum
wheat wheat
wheat
1. Pasta
wheat
wheat
(var. flour
flour
product
flour
flour
Svevo) flour Category33.0
50.0
36.4
Value
51.0 6.0
7.0
35.8
glycemic
54.9n 1: 100% 19.8
52.0 index
9.0
refined ** and
n.a.ºº** wheat n.a. capillary
venous
Type
experimental
capillaryprotocol 10
12
Size
data.
10 1010 WB GG
Meal
G 50.0
(g)/Portion
50.0
50.0 Italy
IS
Analysis
Italy
Italy [37]
[38]
[37]
[46]
[42]
‐ spaghetti * penne
spaghetti (CT:
‐spaghetti
‐ penne § *15 white
white
durum wheatflour
wheat flour
flour 44.0
44.1 7.0
3.0
4.0 n.a. 13 48.0 Australia
IS [39]
[40]
[38]
‐‐spaghetti
‐ ‐spaghetti,
‐short spaghetti
pasta
‐spaghetti #dry §**§§**min)
Pasta durum
Product Characteristics
durum white
wheat
wheat
durum
durum
white wheat
semolina
durum wheat
(var.
wheat
wheat
wheat flour
semolina
flourflourflour
flour
Svevo)
flour
flour flour Category43.8
52.5
47.0
33.0 n 1:GI
53.0
48.0
Mean
36.4
50.0
42.1 Data
100% 6.0**
9.2
8.4
n.a.
5.0
4.0
35.8
9.0
10.8
refined ººº**º wheat Blood capillary
capillary
n.a.
capillary
Sample
venous
capillary
10
15
12
Experimental
10
10
Sample
12
10
G
Protocol
G
GG
Standard Av. 50.0
Data
50.0
50.0
CHO
50.0
Italy
IS of
Iran
Italy
Italy
Place
Italy
IS
[37]
[38]
[21]
[41]
[37]
[42]
[37]
[37]
[38]
‐ spaghetti, ‐ spaghetti,
‐ spaghetti ‐ dry
*
Types
spaghetti §
(CT: dry
(CT:15 * 8 min) durum wheat
durum white
white (var.
wheat
wheatflour
Formulation Svevo)
semolina
flour flour 52.0
44.0
44.1 Low
Data GI4.0
3.0 º
Distribution
19.8 ** capillary
n.a. 10 G 50.0
48.0 Italy
Australia
IS [42]
[43]
[40]
Ref.
[38]
‐ fusilli, ‐ ‐spaghetti,
‐ short
‐ ‐‐spaghetti
dry penne
‐‐spaghetti
spaghetti#penne
penne
spaghetti (CT: §§ *§**10
Pasta
dry * Product Characteristics
§* min) durum durum
wheat
durum
white
durum
white
wheat
semolina
(var.flour
wheat
wheat
wheat
flour flour
Svevo)
flour
flour
flour
47.0
44.0
53.0
48.0
54.0
50.0
Mean
36.4
Value
42.1
51.0
43.8
Medium
GI Data4.0
7.0
5.0
4.0
11.0
35.8
10.8
9.0
9.2
GI
n.a.
** ººº**º** capillary
n.a.
capillary
Blood Sample
venous
Type
capillary
10
12
13
Experimental
10
Sample
12
Size
10
G
Protocol
G
Standard
G
Meal
G Av. 50.0
Data
50.0
CHO
50.0
(g)/Portion
50.0
Italy
Iran
Italy
UK
Place IS of
Analysis
IS
Italy
[37]
[41]
[39]
[37]
[42]
[45]
[38]
[38]
[37]
‐ spaghetti,
‐ spaghetti,
‐ spaghetti, dried
dried ‐ dry dry
atpenne
low
Types
spaghetti
at §temperature
(CT: * *min)8 min) (55(80 °C) durum durum wheat
Formulation
white wheat semolina
flour 52.0
44.1 Low GI
Data 4.0 ºº**
Distribution
19.8 capillary 10 G 50.0 Italy
IS [43]
Ref.
[38]
‐‐fusilli, ‐‐‐spaghetti
‐ spaghetti,
spaghetti
-spaghetti
‐dried ‐spaghetti
spaghetti, *#high
‐‐spaghetti
penne
spaghetti (CT:
(CT:
* (CT:dry
dry
temperature
§§ *15
§#*10 * *15 min)
min) durum
durum
100%
durum
wheat
durum
wheat
white
durum
white
wheat
durum
wheat
semolina
white(var.
flour
wheat
(var.
wheat
wheat
(var.
wheat
flour flour
flour
Svevo)
flour
Duilio)
wheat flour
flour
Svevo)
floursemolina
flour
47.0
48.0
44.0
54.0
50.0
Mean
54.9
52.3
Value
flour Category
32.6
42.1
43.8
52.0
44.0
4.0
n.a.
4.0
3.0
11.0
7.0
9.0
10.8
58.0n 1: 100% refined
6.8
6.1
9.2
3.0
7.0 ºººº** wheat capillary
n.a.** capillary
n.a.
capillary
Blood Sample
n.a.
Type
capillary
capillary
n.a. 10
10
12
10
Sample
15
Size
10
10
13 WB
G
G
Standard
WB
Meal
GG Av. 50.0
48.0
50.0
CHO
(g)/Portion
50.0
50.0
50.0
Italy
Iran
Italy
Australia
UK
Place IS of
Italy
France
Analysis
SwedenIS
Italy
[37]
[41]
[42]
[40]
[45]
[37]
[46]
[44]
[36]
[38]
[47]
[38]
[42]
[39]
‐ spaghetti,
‐ spaghetti, dried §
‐ spaghetti, at
(CT:10
‐ low
Types
at
penne
°C)
‐spaghetti high*temperature
min)§
dry* temperature
* (55 °C)
(80 durum Formulation
durum wheat
semolina
wheat (var. flour
flour
Svevo) flour 47.0
48.0 Data Distribution
4.0
n.a.
4.0 º
º capillary
n.a. 10
12
10 G
G 50.0
50.0 Italy
Iran
Italy Ref.
[37]
[41]
[42]
‐ ‐ ‐ ‐ penne
spaghetti
-small
spaghetti
spaghetti §
penne § # *
* * § durum white
durum
wheat
durum
white
durum wheat
wheat
(var.
wheat
wheat flour
flour
Duilio)
flour
flour flour 50.0
44.1
54.9
52.3
Value
32.6
59.0
51.0
43.8
Category nMedium
1: 100% 19.8
n.a.
7.0
9.0
11.0
6.1º**
GI
9.2
refined
7.0 º **
º wheat n.a.
capillary
Type
capillary
capillary 10 10
15
Size
10
13 G WB
G
Meal
G 50.0
(g)/Portion
50.0
50.0 IS
Italy
France
Analysis
Italy
ItalyIS [37]
[38]
[46]
[44]
[36]
[37]
[37]
[38]
[39]
‐ spaghetti,
‐ spaghetti §‐‐spaghetti
(CT:10 dry
* §
(CT:
°C) *min)
pasta
‐ penne
spaghetti (CT:
#dry 15
*§infused 8 min)
min) durum
durum wheat
white
wheat
semolina
durum semolina
flour
semolina
wheat flour
flour flour 52.0
44.0
52.5
47.0
33.0 Low GI4.0
3.0
8.4
n.a.
6.0 capillary
n.a.
capillary 10
15
12 G 50.0
48.0 Italy
Australia
Iran [43]
[40]
[21]
[41]
[37]
‐ -spaghetti
spaghetti,
‐ ‐‐ penne
spaghetti §
*,
§ § * durum wheat
durum
common
durum (var.
wheat
wheat
wheat Svevo)
flour
(var.
flour flour
Nol) flour 48.0
50.0
60.0
47.0
51.0 Medium 4.0
7.0
n.a.
4.0
9.0
GI º
º n.a.
capillary
capillary
capillary 12 10
10 G G
G 50.0
50.0
50.0 Italy
Iran
Italy [42]
[37]
[41]
[37]
‐ spaghetti,‐spaghetti dry *§*§**min) (55(80 °C) durum wheat (var. Svevo) flour Category44.0 n 1:Low
52.0 100%GIrefined º wheat [42]
‐ spaghetti,
‐ spaghetti,‐ spaghetti
dried
dried
‐ ‐spaghetti,
‐short ‐spaghetti
at *high
low
‐‐‐spaghetti
at
pasta
‐spaghetti
‐spaghetti
spaghetti
penne
(CT:
penne
-macaroni
15
temperature
#drytemperature
§*15
§ *15
100%
durum
durum
durum
durum
durum
durumwhite
white
wheat
durum
wheat
white
durum
wheat
wheat
wheat
wheatflour
wheat
wheat
(var.
wheat
wheat
(var.
flour
semolina
flour
semolina flour
flour
Svevo)
flour
flour
Duilio) flour
flour
flour
58.0
44.0
44.1
52.5
33.0
53.0
48.0
36.4
52.3
50.0
32.6
7.0 **
6.8
6.0ººº**
3.0
19.8
8.4
5.0
4.0
35.8
7.0
9.0 º
capillary
capillary
n.a.
capillary
capillary
capillary
n.a.
venous
capillary 10 15
13
10
10
15
10
10
12
10
WB
G
G
G
G
G
50.0
50.0
48.0
50.0
50.0
50.0
50.0
Italy
Sweden
Australia
IS
Italy
Italy
IS
France
Italy
[39]
[47]
[40]
[38]
[21]
[37]
[37]
[42]
[38]
[44]
[37]
[36]
‐ spaghetti, ‐‐spaghetti,
‐‐spaghetti
‐ spaghetti,
spaghetti
dried §small‐ **high
dry
spaghetti
(CT:10
‐ at
penne
°C) (CT:
(CT:
penne dry
§*min)
(CT:
§ *
temperature§**min)
8min)
min) (80 durum
100% wheat
durum
durum
durum
white
durum
wheat
semolina
(var.
wheat
wheat
white
wheat
wheat
wheat
flour
flour
flourSvevo)
flour
flour
flour flour
semolina
semolina 61.0 Low GI
51.0
47.0
52.0
58.0
44.0
59.0
44.1
47.0
5.0
6.1
n.a.
3.0
6.8
4.0
3.0
11.0
19.8
4.0 º º**
º n.a.
capillary
n.a.
n.a.
capillary
capillary 12
10
10
10
10
WBWBG
G
GG 50.0
50.0
48.0
50.0
50.0
Canada
Iran
Italy
Sweden
Australia
Italy
IS
Italy
[48]
[41]
[42]
[47]
[43]
[40]
[37]
[38]
[37]
‐ fusilli, ‐-fusilli
short
‐ ‐dry
‐ #
penne
spaghetti penne
spaghetti
(CT: § §10 * *
10§ min) white
durum
white wheat
wheat
wheat flour
flour
flour 53.0
36.4
54.0
50.0
42.1 5.0
35.8
11.0
7.0
10.8 º
ººº** º
**** venous
capillary 12
10 GG 50.0
50.0 Italy
UK IS
IS
Italy [37]
[38]
[45]
[38]
[37]
°C) durum wheat (var. Duilio) flour 32.6 [36]
‐‐spaghetti
‐‐spaghetti, *penne
(CT: dry min) durum
durum wheat semolina 61.0
51.0 9.0
6.1 n.a.
capillary 10 1010 G GG 50.0
50.0 UK [49]
‐ spaghetti,
‐ spaghetti,
‐ spaghetti, dried
dried
‐ spaghettismall ‐at dry
low
at *,§*temperature
spaghetti
#high
penne
°C)
pasta
‐spaghetti #(CT: *§*8min)
§temperature
infused min) (55(80 durum
common
durum
wheat
durum
durum
white
durumwheat
wheat
(var.
wheat
wheat
(var. Svevo)
semolina
semolinaflour flour
Nol)flour
flour 48.0
52.0
59.0
44.1
60.0
52.5
3.0
4.0
11.0
19.8
n.a.
4.0
8.4 ºº** n.a.
capillary
capillary
capillary 10
12
10
15 GG 50.0
50.0
50.0 Italy
IS
Iran
Italy [42]
[43]
[37]
[38]
[41]
[37]
[21]
‐ fusilli,
-white
‐ spaghetti, ‐ ‐‐‐spaghetti
spaghetti
‐dry
spaghetti
spaghetti,‐spaghetti
dry
penne
(CT:
§ dry
*§§#*10
(CT:
§
* and
* 8 stored
min) durum
durum
semolina
white
durum
white
wheat
durum white
wheat
durum
wheat
wheat
wheat
(var. flour
wheat
wheat
(var.
wheat
wheat
flour
flour
flour
Duilio)
flour
Svevo)
semolina
flour flour
flourflour 47.0
33.0
54.0
42.1
54.9
52.3
50.0
43.8
32.6
62.0
51.0
52.0
50.0
n.a.
6.0
11.0
10.8
n.a.**
7.0
9.0
9.2
5.0
6.1
3.0
4.0
7.0 º º
capillary
capillary
n.a.
capillary
capillary
n.a.
capillary 10 1512
10
10
10
10 WBWBG
G
G
G 50.0
50.0
50.0
50.0
50.0
Iran
UK IS
Italy
France
IS
Brasile
Italy
[41]
[45]
[38]
[46]
[44]
[37]
[38]
[36]
[50]
[42]
[43]
[37]
‐ spaghetti, dried
‐ spaghetti
‐ ‐§‐short at
(CT:10 low
‐ penne
°C)
macaroni
‐spaghetti
spaghetti
spaghetti, penne temperature
*,*min)
infused
§*§#** §*
dry (55 °C) common
durum wheat
durum
semolina
durum
wheat
white (var.
wheat
flour
wheat
(var.
wheat flour Nol) flour
flour
flour
Svevo)
flour flour 60.0
47.0
61.0
47.0
33.0
53.0
48.0
36.4 n.a.
4.0
5.0
n.a.
6.0
4.0
35.8 º º º
** capillary
capillary
n.a.
capillary
n.a.
venous 12
10
10
10
12 G
WB
GG 50.0
50.0
50.0 Iran
Italy
Canada
Iran
Italy
IS [41]
[37]
[48]
[41]
[37]
[42]
[38]
‐‐spaghetti
-spaghetti
‐ spaghetti, ‐ spaghetti, spaghetti
dry §*min)
and
dry §§** infused
*8 min) (55 °C) durum durum
white wheat
semolina
wheat (var. flour flour
Svevo) 54.9
52.3
43.8
63.0 Medium GI
51.0
44.0 n.a.ºº**
7.0
9.2
9.0
3.0 n.a.
capillary
capillary
capillary
n.a. 12 15 10
10
13 G WB
GG 50.0
50.0
50.0 Italy
France
IranIS [46]
[44]
[38]
[41]
[37]
[39]
[42]
‐ spaghetti, ‐dried
fusilli
‐‐fusilli, ‐ spaghetti, dry
at*pasta
§‐‐‐ ‐spaghetti low
spaghetti
(CT:10
macaroni
‐‐spaghetti
spaghetti
(CT:
#(CT:
penne
spaghetti (CT: #(CT:
temperature
10
dry
§ 15 §**10 min)
* min)
durum
durumdurum
durum
durum wheat
white
durum
wheat
wheat
wheat
wheat
semolina
durum wheat
(var.
wheat
wheat
semolina
flour
semolina
wheat flour
flourflour
flour
semolina
Svevo)
flour
flour flour
52.0
50.0
61.0
52.5
47.0
33.0
48.0
36.4
54.0
50.0
42.1
52.3
4.0
9.0
n.a.ººº**
5.0
8.4
6.0
9.0
4.0
35.8
11.0
7.0
10.8 º
capillary
capillary
n.a.
capillary
capillary
n.a.
venous
capillary
10
10
15
12
10
12
10
15
G
G
WB
G
GG 50.0
50.0
50.0
50.0
50.0
Italy
Italy
Canada
Iran
Italy
UKIS
France
[43]
[37]
[48]
[21]
[41]
[37]
[49]
[42]
[38]
[45]
[37]
[44]
‐
spaghetti
‐ spaghetti, ‐
spaghetti, *
dry §min)dry * * min) durum
100% durum
wheat
white
durum wheat
(var.
flour
wheat flour
Svevo) flour
semolina 44.0
52.0
44.0
58.0 Medium 7.0
GI
3.0
6.8 º º capillary
n.a. 13
10 G
WBG 50.0
50.0
48.0 Italy
Italy
Australia
Sweden [39]
[42]
[40]
[47]
‐ spaghetti, ‐dried ‐‐§spaghetti,
fusilli at
‐ (CT:10
‐‐short low
spaghetti
*pasta
‐ penne
(CT:
spaghetti
‐
spaghetti penne #(CT:
temperature
10
§dry §§#*min)§*
8 min) (55 °C) durum
durumdurum
durum
durum
wheat
wheat
wheat
white
durum wheat
wheat
(var.
wheat
wheat
semolina
semolinaflour
semolina
Svevo)
flour
flour flour
flour 51.0
52.5
61.0
53.0
48.0
36.4
50.0
42.1
54.9
52.3
43.8
4.0
9.0
8.4
5.0
4.0
35.8
10.8
n.a.
7.0
9.0
9.2 ** º º º
**
capillary
capillary
n.a.
n.a.
venous
n.a.
capillary 10
15
10
12
10
15 G
G
WB
GG 50.0
50.0
50.0
50.0 Italy
UK
Italy
IS
Italy
France
[43]
[37]
[21]
[49]
[42]
[37]
[38]
[46]
[44]
‐ ‐‐ spaghetti
spaghetti
spaghetti, ‐ *
dry
spaghetti* (CT:
(CT:
§ (CT:15 *15 8min)
min)
min) 100% durum
durum
whitewhite
wheat
wheat flour
wheat semolina
semolina
flour 44.0
58.0
52.0
44.1 3.0
6.8
4.0
19.8 º º
** n.a.
capillary 10
10 WB
GG 48.0
50.0 Australia
Sweden
Italy
IS [40]
[47]
[43]
[38]
‐ spaghetti, dried
‐ fusilli, ‐‐‐spaghetti,
§small
‐short dry
at
(CT:10 low
‐‐ pasta
penne
spaghetti
penne
#penne
(CT:
temperature
min)
#dry
§§*10 §§* min) (55 °C) durum durumdurum
wheat
wheat
durum
durum
durum
white
wheat
semolina
(var.
wheat
wheat
wheat
wheat
flourflour
Svevo)
flour flour
flour
flour
flour
59.0
52.5
52.0
53.0
54.0
50.0
42.1
52.3
50.0
43.8
51.0
44.0
11.0
8.4
3.0
5.0
11.0
7.0**
10.8
7.0
9.0
9.2 ºº** º capillary
n.a.
capillary
capillary 15
10
10
10
15
10
13
G
GG 50.0
50.0
50.0 Italy
UK
Italy
IS
France
Italy
[37]
[21]
[42]
[37]
[45]
[37]
[38]
[44]
[37]
[39]
‐ spaghetti, dried
‐ ‐‐§small
spaghetti ‐(CT:10
‐‐spaghetti
at low
penne
pastapenne
*, temperature
§
infused
min)
# *§ (55 °C) common
durum white
durum wheat
wheat
wheat (var.
semolinaflour
Nol) flour
flour 44.1 Medium 11.0
59.0
47.0
60.0
52.5
GI
19.8
4.0
n.a.
8.4 º º** capillary
capillary 10
10
12
15 GG 50.0
50.0 IS
Italy
Iran [38]
[37]
[41]
[21]
‐ ‐spaghetti,
fusilli, ‐ short
‐dry dry#penne
spaghetti
spaghetti §
(CT: (CT: §#* 10
§ § 8 min)
min) durum
durum
durum
durum
white wheat
wheat
wheat
wheat
wheat flour
semolina
flour
flour
flour 53.0
52.0
54.0
54.9
52.3
50.0
43.8
51.0
44.0 5.0
4.0
11.0
n.a.
7.0
9.0
9.2
9.0 ** º º º capillary
n.a.
capillary
capillary 10
15
10
10
13 G
WB
GG 50.0
50.0
50.0 Italy
UK
Italy
France
Italy
IS [37]
[43]
[45]
[46]
[44]
[37]
[38]
[37]
[39]
‐ spaghetti,
‐ spaghetti * (CT: dry *min) durum wheat
white(var.
flour Svevo) flour 52.0 3.0 n.a. G 48.0 Italy
Australia [42]
[40]
‐ spaghetti,
‐ spaghetti
‐‐fusilli,
dried ‐§‐short ‐‐ pasta
(CT:10
‐‐spaghetti penne
macaroni
dry at
*,min)
#penne
low
spaghetti (CT: #§*15
infused
temperature
# *10§ min) (55 °C) common
100%
durum durum
durum
wheat
wheat
durum
wheat
wheat
semolina (var.
flour
flour
semolina
wheat
semolina
flour
Nol)flour
flour flour 58.0
47.0
60.0
47.0
61.0
52.5
53.0
54.0
54.9
6.8
4.0ººº
n.a.
5.0
8.4
11.0
n.a. º
capillary
capillary
capillary
n.a.
capillary
n.a.
10
10
12
10
15
10
WB
G
WB
G
WB
G 50.0
50.0
50.0
50.0
Sweden
Italy
Iran
Canada
Italy
UK
Italy
[47]
[37]
[41]
[48]
[21]
[37]
[45]
[46]
‐
spaghetti
‐ spaghetti, ‐
spaghetti, spaghetti
*
dry (CT: dry
§ #(CT: 15 *§ * min)
8 min) durum durum
durum
wheat
durum whitewheat
wheat
(var.
wheat flour flour
flour
Svevo)
semolina flour 51.0
52.0
44.0 Medium 9.0
7.0
GI
3.0
4.0 º º capillary
capillary
n.a.
capillary 10
13
10 GG 50.0
50.0
48.0 Italy
Italy
Australia [37]
[39]
[42]
[40]
[43]
‐ fusilli
‐ fusilli, ‐‐ ‐spaghetti
‐‐‐spaghetti,
small
‐short
spaghetti
macaroni
dry ‐ *pastapenne
(CT:
spaghetti#penne
(CT: dry
10 *min)
#**10 §§* min) durum
durum white
durum
durumwheat
wheat
durum
wheat
wheat
semolina
wheat
wheat flour
semolina
(var.
wheat flour
flour
flour flourflour
Svevo)
semolina flour 44.1
59.0
52.3
47.0
61.0
52.5
48.0
53.0
54.0
54.9
19.8
n.a.ºº**
11.0
7.0
5.0
8.4
4.0
9.0
11.0
n.a.
º
º capillary
capillary
n.a.
capillary
n.a.
15
12
10
10 G
WB
G
G
WB
G 50.0
50.0
50.0
50.0
IS
Italy
France
Iran
Canada
Italy
UK
Italy
[38]
[37]
[44]
[41]
[48]
[21]
[42]
[49]
[37]
[45]
[46]
‐ ‐
spaghetti,
‐ spaghetti, ‐dried ‐
spaghetti § ‐ (CT:10
spaghetti, *
dry
spaghetti
‐at low
penne (CT:
§ min)dry
(CT:15
temperature
§ *
min)
8 min) (55 °C) durum
100%
durumwheat
white
durum
white
durum (var.
wheat
wheatflour
wheat
wheat Svevo)
semolina
flour
flour flour
semolina 52.0
44.0
58.0
52.0
44.1
47.0 Medium GI
3.0
3.0
6.8
4.0
19.8 º º
** n.a.
n.a.
capillary 10
10 WB
GG 50.0
48.0
50.0 Italy
Australia
Sweden
Italy
IS [42]
[40]
[47]
[43]
[38]
[37]
‐ spaghetti
‐ fusilli, ‐
fusilli spaghetti,
‐ ‐short * (CT:
‐‐ penne
dry *,
#penne
(CT: infused
dry
10
§ #10 min) *
§ min) common
durum
durum
durumwheat
wheat
wheat (var.
(var.
wheat Nol)
Svevo)
semolina flour
flour
flourflour 60.0
48.0
61.0
53.0
50.0
54.0 n.a.
4.0
9.0
5.0
7.0
11.0 º º
º capillary
n.a.
n.a.
capillary 12
10
10 G
GG 50.0
50.0
50.0 Iran
Italy
UK
Italy [41]
[42]
[49]
[37]
[45]
‐ ‐spaghetti,
spaghetti
‐ small ‐ spaghetti
pasta
* penne
dry
spaghetti (CT: §#(CT: 15 * § min)8 min) durum
100% durum
wheat
durum
durum
white
durum wheat
semolina
wheat
wheat
wheat
wheat flour
semolina
semolina
flour
flour
54.9
52.3
52.0 Medium19.8
52.5
58.0
44.1
59.0
n.a.
7.0
4.0ºº**
GI
8.4
6.8
11.0 º n.a.
capillary
capillary
capillary 10
15
10
10 WB
G
WB
GG 50.0
50.0
50.0 Italy
France
Italy
Sweden
Italy
IS
Italy
[46]
[44]
[21]
[47]
[43]
[38]
[37]
Foods 2021,
Foods 10,10,
2021, x FOR
2541 PEER REVIEW 4 of5 of
1616

Foods 2021, 10, x FOR PEER REVIEW 4 of 16

Table 1. Cont.
Table 1. Pasta product characteristics, glycemic index and experimental protocol data.
Foods 2021, 10, x FOR PEER REVIEW
Pasta Product Characteristics GI Data Experimental Protocol Data 4 of 16
Pasta Product Characteristics
Foods 2021, 10, x FOR PEER REVIEW GI Data index and experimental protocol Experimental
Table 1. Pasta product characteristics, glycemic data. Protocol Data 4 of 16
Foods 2021, 10, x FOR PEER REVIEW Mean
Mean Data Blood Sample
Blood Sample Sample
Sample Standard Av.
Standard Av.CHO
CHO Place
Placeof
of 4Ref.
of 16
Types Formulation
Types Pasta Product Characteristics Formulation Value Data
Value
Distribution
GIDistribution
Data TypeType SizeExperimental
Size Meal (g)/Portion
Protocol
Meal Data
(g)/Portion Analysis
Analysis
Ref.
Mean
Category
Category n 1:
n 1: 100%100% refined
refined wheat
wheat Blood Sample Sample Standard Av. CHO Place of
Types Formulation Data Distribution Ref.
Table 1. Pasta product characteristics, Value glycemic index and experimental Type protocol data.
Size Meal (g)/Portion Analysis
Low GI GI
Medium
Foods 2021, 10, xdried FOR PEER REVIEW
Table 1. Pasta product characteristics,
Category n 1: glycemic index and
100% refined experimental protocol data.
wheat 4 of 16
‐ spaghetti, at high temperature
Pasta (80
Foods 2021, 10, -white
x FOR spaghetti
PEER REVIEW and Product
stored * Characteristics
durumTable
wheat 1.(var.
white Pasta
wheat product
Duilio)
flourflour characteristics, GI Data7.0
64.0 glycemic
32.6 Low GI
index
6.1 º and experimental
capillary Experimental
capillaryprotocol10data.
10 WBProtocol
G Data
50.0
50.0 Italy
Brasile [36]
4[50]
of 16
°C) * Pasta Product Characteristics Mean GI Data Blood Sample Experimental
Sample Protocol Av.
Standard DataCHO Place
Foods 2021, 10, x -spaghetti
FOR Types
PEER *,
REVIEW infused common wheat
Formulation (var. Nol) flour 68.0 Data n.a.
Distribution capillary 12 G 50.0 Iran of 4[41]
Ref.
of 16
‐ spaghetti, dried ‐ spaghetti at high §temperature
Pasta (80
Product Characteristics durum wheat flour 33.0
Mean GI Data 6.0 ºº capillary
Blood Sample Experimental
10
Sample Protocol
G
Standard Data
Av. 50.0
CHO Italy
Place [37]
Foods 2021, 10, x FORTypes -spaghetti
PEER * durum wheat
white (var.
wheat
Formulation Duilio)
flour flour Value
32.6
70.0 10.0
6.1
Data Distribution
Type
capillary
n.a. 12 Size
10 WBMealG (g)/Portion
50.0
44.0 Italyof
Analysis
Australia [36]
4[40]
Ref.
‐ spaghetti °C) * REVIEW * white wheat flour Mean
36.4 n 1: 100% 35.8
Value ** wheat Blood Sample
venous
Type Sample
12
Size Standard
G
Meal Av. 50.0
CHO
(g)/Portion PlaceIS of
Analysis
of 16
[38]
Foods 2021, 10, x FOR Types Formulation Category refined
PEER REVIEW
‐‐ spaghetti
spaghetti *§ durum
white 1. wheatflour
wheat flour 33.0 n 1:Data
Value
42.1
Category
High
100%GI
Distribution
GI
6.0 **
10.8
refined º capillary
Type protocol data.
capillary 10
Size
10 Meal
GG 50.0
(g)/Portion
50.0 Italy
Analysis
IS
4Ref.
of 16
[37]
[38]
Table Pasta product characteristics, Low
glycemic index wheat and experimental
‐ ‐spaghetti
spaghetti
-pasta** whitewheat
white wheatflour
wheat flour
flour 36.4
72.6
43.8
Category n 1: 100% 35.8
n.a.
9.2 **
refined ** wheat venous
capillary
capillary
Low GI index and experimental protocol data. 10 12
10 WB GG 50.0
n.a.
50.0 IS
Indonesia
IS [38]
[18]
[38]
‐ spaghetti, dried at high temperature (80 Table 1. Pasta product characteristics, glycemic
‐ spaghetti, dried ‐‐spaghetti
spaghetti
-spaghetti
at high Pasta** * Product (80 durumdurum
Characteristics wheat
white
wheat
Table (var.
wheat
refined
wheat
1. Pasta Duilio)
flour
flour
flour
productflour 32.6
42.1
72.8 glycemic
44.0
characteristics, GI10.8
GI Data
Low 5.0
6.1 ºº** and experimental
7.0index capillary
capillaryprotocol
capillary
capillary 10
10
12Experimental
13
data. GG
G Protocol
G 50.0
50.0
n.a.
Data
50.0 Italy
SpainIS
Italy [36]
[38]
[19]
[39]
°C) * temperature
‐ -pasta,
spaghetti
‐ spaghetti, dried ‐ fresh
spaghetti
at * (CT:
high
# Pasta
(CT:
15 * 20
Product
min) durumTable
min) Characteristics wheat
white 1.
white(var.
semolina
wheat
Pasta
flourDuilio)
flour
productflour 32.6
78.0 glycemic
43.8
Mean
characteristics,
44.0 GI Data 8.0
6.1
9.2
3.0 º
indexº ** and capillary
capillary
capillary
Blood Sample
experimental
n.a. 10
protocol 10
10
Sample
data.
10 G
WBProtocol
Experimental GG
Standard Av. 50.0
50.0
Data50.0
CHO
48.0 Italy
Canada
Place IS of
Australia [36]
[51]
[38]
[40]
‐ spaghetti °C) * temperature
§ * Product(80
Types
-spaghetti Pasta durumdurum
Characteristics wheat
whitewheat
Formulation
(var.
wheat flour
Duilio)
flourflour 33.0
32.6 Data
83.6 glycemic
Mean GI Data 6.0 ºº
Distribution
9.6
6.1 capillary
capillary
capillary
Blood Sample 19 10
10 G
G
GMeal
Experimental
Sample Protocol
Standard
50.0
50.0
50.0
Data
Av. CHO
Italy
Italy
Canada
Place of
[37]
Ref.
[36]
[33]
‐‐‐spaghetti
spaghetti
spaghetti
°C) * §*
Types * * durum
Table
white
durum 1.wheat
Pasta
wheat
wheatflour
Formulation
white wheat
flour
product
flour
flour
44.0
Value
characteristics,
44.1
33.0
36.4 Data
7.0
19.8index
6.0 º**
Distribution
35.8
º
** and capillary
Type
experimental
capillary
capillary
venous
protocol 13
Size
data.
10
10
12 G
G
G 50.0
(g)/Portion
50.0
50.0
Italy
Analysis
IS
Italy
IS
[39]
[38]
[37]
Ref.
[38]
‐ spaghetti * (CT: Pasta 15 Product Characteristics
min) white flour Mean
Value
44.0 GI Data 3.0 º BloodTypeSample
n.a. Experimental
Sample
Size
10 Protocol
Standard
MealG Data
Av. CHO
(g)/Portion
48.0 Place
Analysis
Australiaof [40]
‐ penne
‐‐ spaghetti TypesPasta § §* durum wheatflour
Formulation flour Category
Category
47.0
33.0
36.4 n n
1: 2:
100%
Data100% 4.0whole
refined
6.0 º**
Distribution
35.8 wheat
wheat capillary
venous 10
12 G 50.0 Italy [37]
Ref.
Foods 2021, 10, x FOR spaghetti
PEER REVIEW Product Characteristics white wheat 42.1
Mean GI 10.8
Data capillary
Blood Sample 10
Experimental
Sample G
Protocol
Standard Av.50.0
DataCHO IS of
Place 4 [38]
of 16
‐ spaghetti * white wheat flour Value
44.1
Category n 1: 100%
Low GI19.8
refined ** wheat Type
capillary Size
10 MealG (g)/Portion
50.0 Analysis
IS [38]
‐‐‐spaghetti
Types ***
spaghetti
spaghetti semolina
white
white wheatflour
Formulation
wheat flour
flour 47.0
36.4
42.1
43.8
Mean
Value
Data n.a.**
LowDistribution
35.8
10.8
GI
9.2 ** capillary
venous
capillary
Blood Sample
Type
12
10
Sample
Size
G
G
Standard
Meal Av.
50.0
50.0
CHO
(g)/Portion
Iran
PlaceIS of
Analysis
[41]
Ref.
[38]
‐ spaghetti, ‐ Types
pennehighdry §temperature durum wheat
Formulation flour flour Category 47.0 n 1:Low100%
Data GI refined
4.0º**
Distribution º wheat capillary 10 G 50.0 Italy [37]
Ref.
‐ spaghetti, dried
Foods 2021, 10, x FOR
at
‐ spaghetti
PEER
-spaghetti REVIEW* *§ (80 durum
durum
wheat
white
durum
wheat
whole-meal
(var. Svevo)
wheat
wheat
(var.
durum flour
flour
Duilio)
wheat flour
48.0
42.1
43.8
44.0
Value
32.6
flourCategory
35.0n 1:Low
4.0
10.8
7.0 **
9.2
3.0 ºº
n.a.
capillary
capillary
Type
capillary
10
13
10 Size
10
G
G
GMeal
G
50.0
50.0
(g)/Portion
50.0
Italy
IS
Italy
Analysis
Italy
[42]
[38]
[39]
4[37]
of 16
[36]
‐ spaghetti, dried ‐spaghetti
at high *
temperature (80 semolina flour 47.0 6.1
100%GIrefined
n.a. wheatcapillary
capillary 12 G 50.0
50.0 Italy
Iran [41]
‐ penne
‐ spaghetti °C) * § 15 * min) durum
white
durum wheat
wheat
wheat flour
flour
flour 50.0
43.8
44.0 7.0
7.0 **
9.2 º capillary 10 G 50.0 Italy
IS [37]
[38]
‐ spaghetti
‐ spaghetti, dried ‐ spaghetti,
-short
at
* (CT:
high
penne
dry *
§
temperature (80
durum
durum
white
wheat
whole-meal
wheat
flour
(var.
durum
(var.
Duilio)
wheat
Svevo)
flour
flour
flour
32.6
48.0n 1: Low
Category
48.0 100%GI 3.0
9.0
6.1 ººº wheat capillary
refined
4.0
capillary
n.a.
capillary
n.a.
10 1013
10
G G G
G
50.0
48.0
50.0
50.0
50.0
Italy
Australia
Italy
Italy
Italy
[39]
[40]
[36]
[37]
[42]
‐‐ spaghetti °C) * §** §min) durum wheat flour 50.0 9.0
‐ spaghetti
‐ spaghetti, dried
* (CT: 15
spaghetti
-spaghetti
at high
durum white
white
wheat
whole-meal wheatflour
(var.
durum flour
Duilio)
wheat flour
flour 33.0
44.0
44.1
32.6
53.0 Low GI 6.1ºº**
6.0
7.0
3.0
19.8
10.0 º capillary
n.a.
capillary
capillary
capillary 10 1010
13
10 G G GG 50.0
48.0
50.0
50.0
50.0 Italy
Australia
IS
Italy
Italy [37]
[39]
[40]
[38]
[36]
[37]
‐ spaghetti ‐ penne
‐‐ spaghetti °C)
*
spaghetti (CT:
-spaghetti
* §15 §**temperature
§min)
(80
durum
durum
durum
white
Tablewhite
white
wheat
whole-meal
wheat
wheat
wheat
1. Pasta
wheatflour
(var.
durum
flour
flour
flour
product
flour
Duilio)
wheat flour
flour
50.0 glycemic
33.0
51.0
36.4
characteristics,
44.0
44.1
32.6
55.0
7.0
6.0
9.0
35.8index
3.0
19.8
10.0
6.1 º º and experimental
º**
º
**
capillary
capillary
venous
n.a.
capillaryprotocol
capillary
capillary 10
10
10
12
data.
10
10 G G
G
G
G
50.0
50.0
48.0
50.0
50.0
50.0
Italy
Italy
IS
Australia
IS
Italy
Italy
[37]
[37]
[38]
[40]
[38]
[36]
[37]
‐ spaghetti, dried ‐ penne
at°C) high § temperature durum wheat flour 47.0 4.0 º 10 Italy [37]
-fusilli, ‐‐‐ spaghetti
‐ spaghetti, ‐
spaghetti
spaghetti
dry
penne #
* dry
(CT:
§ **§ *10 min) (80 durum
durum durum
white
wheat
white
wheat
durum
wheat
wheat
(var.
wheat
whole (var.
wheat
wheat
flour
flour
Svevo)
flour
Duilio)
flour
flour flour
flour 50.0
33.0
36.4
52.0
42.1
44.1
32.6
55.0
47.0
9.0
6.0ºº**
35.8
3.0
10.8
19.8
8.0
6.1
4.0
º
** capillary
venous
n.a.
capillary
capillary
capillary 10 10
12
10
10 G G
G
G 50.0
50.0
50.0
50.0
Italy
UK IS
Italy
IS
Italy
[37]
[38]
[42]
[38]
[36]
[45]
[37]
‐spaghetti
°C) * Pasta * Product Characteristics semolina flour GI Data n.a. 12
Experimental Protocol Data Iran [41]
‐ spaghetti 33.0 glycemic 6.0
‐ spaghetti, ‐ spaghetti, ‐spaghetti
‐‐spaghetti
dry § (CT:
Medium
penne § **§*GI
dry *8 min) durum
white
Table
white
durum
durum durum
wheat
1.wheat
wheat
Pasta
wheat
wheat
wheat
semolina
(var.
flour
flour
semolina
flour
flour
Svevo) flour
51.0
36.4
product characteristics,
flour 42.1
52.0
43.8
47.0
48.0
9.0
35.8
10.8index
4.0
9.2
n.a.
4.0 **ºº** º** and experimental
capillary
venousprotocol data.
capillary
capillary
n.a.
10
12
10
10
12
10
G
G
G
G 50.0
50.0
50.0
50.0
Italy
IS
IS
Italy
Iran
Italy
[37]
[38]
[38]
[43]
[37]
[41]
[42]
‐ ‐‐‐spaghetti
spaghetti, spaghetti
spaghetti
-spaghetti dry§* * * * durumdurum
wheat
white
white
wholewheat
(var.
wheat
wheat
wheat flour
Svevo)
flour
flour flour
flourflour 33.0
Mean
36.4
52.0
42.1
43.8 6.0
35.8
3.0
10.8
9.2
65.0 Data Distribution**
n.a.ºº º º** capillary
Blood Sample
venous
n.a.
capillary
capillary
n.a. 10 1010
Sample
12
10
10 WB G G
Standard
GG Av. 50.0
CHO
50.0
50.0
40.0 Italy
Place
Italy
IS
IS
Canada of [37]
[42]
[38]
[38]
[40]
‐ spaghetti, dried ‐ spaghetti, ‐atpenne
low temperature
‐spaghetti
Types § ** * Product
dry (55 °C) durum durum wheat
semolina
Formulation
wheat
durum (var.
wheat flour
flour
Svevo)
flour 44.0
47.0
48.0
50.0 7.0
n.a.
4.0
7.0 capillary
n.a.
capillary 13
12 50.0 Italy
Iran
Italy [39]
[41]
Ref.
[42]
[37]
Pasta Characteristicsdurum wheat flour 52.3 GI Data 7.0 Experimental Protocol Data
‐ ‐spaghetti,
spaghetti
‐ spaghetti
§‐‐‐(CT:10
spaghetti
dry
spaghetti
* (CT:§min)
(CT:** *min) 8 min) white
durum
white
durum wheat
wheat
wheat flour
semolina
flour 36.4
Value
42.1
52.0
43.8 4.0ººº**
35.8
10.8
9.2
7.0 º**
** capillary
venous
Type
capillary
capillary
15
12
Size
10
13
G
Meal
GG 50.0
(g)/Portion
50.0
50.0
France
IS
Analysis
IS
Italy
Italy
[44]
[38]
[38]
[43]
[39]
‐ spaghetti, ‐spaghetti
penne § 15
dry §* durum durumwhite
wheat flour
(var.
wheat Svevo)
flour flour 44.0
48.0
50.0
Category
Meann 3: other 3.0
4.0
7.0
cereal-based
9.0 º** products n.a.
capillary
Blood Sample 10
10
Sample G
G
Standard
48.0
50.0
50.0
Av. 50.0
CHO
Australia
Italy
Italy
Place
[40]
[42]
[37]
‐ spaghetti, dried
‐ spaghetti ‐ ‐ spaghetti
spaghetti
at low
* (CT: *
temperature
#§ 15 (55 °C) white
white
durum wheat
wheat
wheat flour
flour
flour 42.1
Category
43.8
44.0 n 1: 100% 10.8
refined
9.2
7.0 º wheat capillary
capillary 10
10
13 GG 50.0 IS of
IS
Italy [38]
[38]
[39]
‐‐ spaghettiTypes
pasta
‐‐ penne
spaghetti §* min) durumdurumwhite
wheat
white
durum
flour
Formulation
semolina
wheat
wheat
wheat
wheat flourflour
flour
flour
flour
44.0
52.5
44.1
50.0
51.0
52.3
Value Low
3.0
Data Distribution
8.4
19.8
7.0
9.0
GI7.0**
ºº**
ºº
n.a.
capillary
capillary
capillary
Type
10
15
10
10
15
Size
G
G
G
MealG
48.0
50.0
50.0
50.0
(g)/Portion
Australia
IS
Italy
Italy
France
Analysis
[40]
Ref.
[21]
[38]
[37]
[37]
[44]
‐ spaghetti § ‐‐‐spaghetti
spaghetti
(CT:10
spaghetti* (CT:min) * *
15 min) white
durum wheat
wheat
white flourflour
flour 43.8
44.0 Low GI9.2
7.0
3.0 º capillary
capillary
n.a. 10
13
10 GG 50.0
50.0
48.0 IS
Italy
Australia [38]
[39]
[40]
‐ ‐spaghetti,
‐short ‐ penne
spaghetti penne § §* §*
dry durum
white wheat
durum
wheatwheat
durum wheat flour
flour
flour flour Category
(var. Svevo)
44.1
53.0
47.0
50.0
51.0
52.0
19.8
5.0
4.0
9.0
3.0 ºº** capillary
capillary
n.a. 10
10 G
G 50.0
50.0 IS
Italy
Italy [38]
[37]
[37]
[42]
‐ spaghetti, ‐ spaghetti
dried ‐‐spaghetti
‐at * (CT:
high
pasta
spaghetti # * 15
temperature
* min) (80 durum
durum wheat
white
emmer wheat
white flour flour
semolina
wheat
wheat flour flour
flour 44.0
44.0
52.5
44.1 n 1: 100% refined
7.0
3.0
8.4
19.8 º º** wheat capillary
n.a.
capillary 13
10
15 GG 50.0
48.0
50.0 Italy
Australia
Italy
IS [39]
[40]
[21]
[38]
‐ penne §temperature 4.0
n.a.ºººº Italy [37]
‐ ‐spaghetti,
-spaghetti, fusilli,
‐ spaghetti,
dried
‐ spaghetti
dry
‐‐spaghetti
spaghetti
at
dry # (CT:
*high
dry
§ (CT:
(CT:
*§10*8min) min) (80 ◦ C) * durum
durum durum
wheat
durum wheat
semolina
wheat (var.flour
(var.
wheat flour flour
Svevo)
Duilio)
semolina flour 54.0
18.1 Low GI11.0
47.0
51.0
32.6
52.0 9.0
3.0
2.6
6.1
4.0 capillary
n.a.
capillary
capillary 10 1012
10 G G G 50.0
50.0
50.0 UK
Iran
Italy
Italy
Italy [45]
[41]
[37]
[42]
[36]
[36]
[43]
‐
‐spaghetti
‐‐‐spaghetti
short
spaghetti,
spaghetti
°C)
‐ penne * dry
penne §*15
# * §min)
* durum
white
white
(emmer
durum
semolina
durum
wheat
flour
wheat
genotype
wheat
wheat
(var.
flour
flourflour399)
flour
Svevo) flour
44.0
44.1
53.0
47.0
47.0
54.9
48.0
52.0
3.0
4.0ººº**
19.8
5.0
n.a.
4.0
3.0
n.a.
capillary
capillary
n.a.
10
10
12
10
G
WB
GG 48.0
50.0
50.0
Australia
IS
Italy
Iran
Italy
[40]
[38]
[37]
[41]
[46]
[42]
‐
‐ spaghetti, spaghetti,
‐ spaghetti, dried
dried at dry
atlow §
high (CT:
temperature 8
temperature min) (55 °C)
(80 durum wheat semolina 4.0 º capillary 10 G 50.0 Italy [43]
‐ fusilli, ‐ ‐
‐ spaghetti, spaghetti
‐ penne
spaghetti
dry
‐spaghetti # (CT: §
dry § ** 10 min)
*8 min) (55 ◦ durum white
emmer
durum
durum wheatwheat
wheat
wheat
semolina
wheat flourflour
flour
flour
flour
(var.semolina
Svevo) 44.1
33.0
54.0
52.3
47.0 19.8
4.0
6.0
11.0
7.0
n.a. º **
º º capillary
capillary
capillary 10
10
10
15
12 G
GG 50.0
50.0
50.0 IS
Italy
Italy
UK
France
Iran [38]
[37]
[37]
[45]
[44]
[41]
-spaghetti,
‐ spaghetti,
‐ spaghetti, dried
dried ‐atpenne
at
dry
low high §temperature
§min)
(CT: (80°C)C) * durum durum
wheat
durum wheat
(var.
wheat flour flour
Duilio) flour 48.0
50.0
30.5 Medium GI
32.6
52.0 4.0
7.0 º
4.7
6.1
4.0 n.a.
capillary
capillary 10 10 G G 50.0
50.0 Italy
Italy [42]
[37]
[36]
[36]
[43]
§ (CT:10
‐ spaghetti, ‐ °C)
‐spaghetti
penne
‐‐‐spaghetti
spaghetti
penne *temperature
§dry
§ **# min)* durum (emmer
durum
semolina
white
durum
wheat genotype
wheat
wheat
wheat
(var.
wheat flour
flour
flour
flour
Svevo)
flour
257)
flour 47.0
52.3
47.0
36.4
54.9
48.0
50.0 4.0
7.0
n.a.ºº**
35.8
4.0
7.0 º capillary
capillary
venous
n.a.
capillary 10
15
12
12
10
10 G
WB
GG 50.0
50.0
50.0 Italy
France
Iran
IS
Italy
Italy [37]
[44]
[41]
[38]
[46]
[42]
[37]
‐ spaghetti, ‐ spaghetti
dried ‐
§‐ (CT:10spaghetti
at *
low (CT:
pastamin)
‐ -spaghetti §
15
temperature
# *§ # (55 °C) 100%
durumdurum
durum
wheat wheat
® (T.semolina semolina
flour 58.0
52.5 9.0
6.8
8.4 ºº capillary
capillary 10
15 WB
G 50.0
50.0 Sweden
Italy [47]
[21]
‐ spaghetti
‐spaghetti
‐ spaghetti, spaghetti
‐ penne dry
§ * * Kamut
durumdurum
semolina
wheat
white
durum polonicum)
wheat
(var.
wheat
wheat flour
flour
Svevo)
flour
flour flour
flour 41.6
33.0
52.3
47.0
48.0
42.1
50.0 n.a.
6.0
7.0
n.a.
4.0
10.8
7.0 º º
** n.a.
capillary
n.a.
capillary
capillary 10 1510
12
10
10 WB G GG 50.0
50.0
50.0
50.0 Italy
Italy
France
Iran
Italy
IS [46]
[37]
[44]
[41]
[42]
[38]
[37]
‐short
‐‐§small
‐
spaghetti
(CT:10
‐ pasta
spaghetti
penne
penne # §* §§
min) durumdurum
durum
wheat
durum
white
wheat
wheat
semolina
wheat
wheat
flourflour
flour
flour
flour 52.5 Medium35.8
50.0
51.0
59.0
53.0
36.4
GI ºº
9.0
11.0
8.4
5.0 ºº** capillary
capillary
venous
10
15
10
12
G
G 50.0
50.0
Italy
Italy
Italy
IS
[37]
[37]
[21]
[37]
[38]
‐
‐ spaghettispaghetti,
‐ ‐ penne
spaghetti
‐ spaghetti * (CT: dry
§ *
§15 *
§ *min) durum wheat
durum
white
100%durum
durum (var.
wheat
wheat
wheat
wheat Svevo)
flour
flour flour
semolina
flour 48.0
50.0
43.8
58.0
51.0 4.0
7.0
9.2
6.8
9.0 **
9.0ººº º n.a.
capillary
capillary
capillary 10
10
10
10 G
GG
WB 50.0
50.0
50.0
50.0 Italy
Italy
IS
Sweden
Italy [42]
[37]
[38]
[47]
[37]
‐ fusilli, ‐ ‐spaghetti,
‐ spaghetti shortdry‐ pasta #penne
(CT:#dry
*, infused § min)
10 durum
common
durum wheat
durumwheat
wheat (var.
(var.Svevo)
semolina
wheat Nol)
flour flour
flour 52.0
60.0
52.5
53.0
54.0 3.0
n.a.
8.4
5.0
11.0 º n.a.
capillary
capillary 10
12
15
10 G
G 50.0
50.0 Iran
Italy
UK [42]
[41]
[21]
[37]
[45]
‐
‐
‐ short ‐ spaghetti
‐ penne
spaghetti
spaghetti
small penne § *
* § white
durum
durum
durum wheat
wheat
wheat
wheat flour
flour
flour
flour 42.1
50.0
50.0
44.0
51.0 10.8
7.0
9.0
7.0 º
º**
º capillary
capillary
capillary 10
10
13 G
GG 50.0
50.0
50.0 IS
Italy
Italy
Italy [38]
[37]
[37]
[39]
‐ ‐spaghetti, ‐ ‐spaghetti,
fusilli, ‐‐ dry dry
macaroni
spaghetti #penne
(CT: dry
§ (CT: #**10§§*8min)
min) durum durum
wheat
durum
durum
durumwheatwheat
(var.
wheat flour
wheat
wheat
flour flour
Svevo)
semolina
flour
flour
59.0
52.0
61.0
53.0
54.0
54.9
11.0ººº
3.0
4.0
5.0
11.0
n.a.**
capillary
n.a.
capillary
n.a.
capillary
n.a.
10
10
10
10 G
WB
G
WB
G 50.0
50.0
50.0
Italy
Italy
Canada
UK
Italy
[37]
[42]
[43]
[48]
[37]
[45]
[46]
‐ spaghetti ‐ ‐
‐ spaghetti,
‐fusilli
‐ ‐spaghetti, spaghetti spaghetti
spaghetti
* (CT:
*, dry§
15
infused § min)
8*min) durum
commonwhite
durum
durum wheat
wheat
white
wheat
wheatwheat
flour
(var.
(var.flour
flour
flour
Svevo)
Nol) flour 43.8
50.0
51.0
44.0
52.0
60.0 9.2
9.0
9.0
3.0
3.0
n.a.ºº ºº º capillary
capillary
n.a.
n.a.
capillary 10
10
10
12 G
GG
G 50.0
50.0
48.0
50.0 IS
Italy
Italy
Australia
Iran [38]
[37]
[37]
[40]
[42]
[41]
‐ spaghetti, ‐dried
fusilli, ‐ dry at*dry
low
(CT:
spaghetti §temperature
# (CT: (CT:
10 #*10min) min) (55 °C) durum
durum
durum wheat
wheat
wheat semolina
semolina
flour 52.0
61.0
54.0
54.9 Medium 11.0
4.0
9.0
n.a.
GI
capillary
n.a.
capillary 10 G
WB 50.0
50.0 Italy
UK
Italy [43]
[49]
[45]
[46]
‐ spaghetti, ‐ ‐ ‐ spaghetti
spaghetti,spaghetti
dry dry§ * * durumdurum
wheat
white wheat
(var.
wheat flour
Svevo)
flour flour 52.3
44.0
51.0
52.0
44.1 7.0
9.0
3.0
19.8 º º
** capillary
n.a.
capillary 15
13
10
10
10 G
GG 50.0
50.0
50.0 France
Italy
Italy
IS [44]
[39]
[37]
[42]
[38]
‐ spaghetti, dried §‐‐(CT:10 at low §min)
macaroni
spaghetti (CT:
#* min)
temperature 8 min) (55 °C) durum
durum wheat
wheat
wheat semolina
flour flour 61.0 Medium GI
54.9 4.0 º
5.0
n.a. capillary
n.a.
n.a. 10
10 WB
WB 50.0
50.0 Canada
Italy [43]
[48]
[46]
‐ ‐‐spaghetti,
spaghetti
spaghetti
‐ spaghetti, ** (CT:
dry (CT:
§ dry 15
15
(CT: *min)
8 min) 100%
durum durum
durumwhite
wheat
durum wheat
wheat
flour
(var.
wheat semolina
flour
Svevo)
semolina flour 58.0
52.3
44.0
52.0
52.0 6.8
7.0
3.0
4.0 º º º capillary
n.a.
capillary 10
15
10
10 WB
G
GG 50.0
48.0
50.0
50.0 Sweden
France
Australia
Italy
Italy [47]
[44]
[40]
[42]
[43]
‐ spaghetti, ‐dried fusilli
§ (CT:10 ‐‐atpenne
* low
(CT:min)
pasta #§1015min)
temperature (55 °C) durum
durum
durum wheat
wheat
wheat flourflour
semolina
semolina 47.0
61.0
52.5 4.0
9.0ºº
8.4 capillary
n.a. 10
10 GG 50.0
50.0 Italy
UK [37]
[49]
‐ spaghetti ‐ small ‐‐spaghetti* penne
spaghetti (CT: § min) 100% durum
durum
durum wheat
wheat
wheat semolina
flour
flour 52.3 Medium19.8
58.0
59.0 7.0ººº
GI
6.8
11.0
capillary
capillary
capillary 15
10
15 G
WB
GG 50.0
50.0
50.0 Italy
Sweden
France
Italy
[21]
[47]
[44]
[37]
‐ spaghetti,
‐ spaghetti, dried ‐ §short dry
atpasta
(CT:10
‐ low § min)
penne
(CT:
# ** § 8 min) (55 °C)
temperature durum white
durumwheat
durum
wheat
wheat
semolina flour
semolina
flour
semolina
wheat flour flour 44.1
52.0
47.0
52.5
53.0 n.a.ºº**
4.0
8.4
5.0
capillary
capillary
capillary
10
12
15
10
G
G
G
50.0
50.0
50.0
IS
Italy
Iran
Italy
[38]
[43]
[41]
[21]
[37]
‐ spaghetti ‐ small * penne
(CT: 15 min) 100%durum
durum
durum wheat
wheat semolina
flour 58.0
52.3 6.8
7.0ººº capillary
capillary 10
15 WBG 50.0
50.0 Sweden
France [47]
[44]
‐ spaghetti, dried ‐ spaghetti
§short
‐ ‐spaghetti, ‐(CT:10
at‐penne
low
pasta §# §§*
*,temperature
infused
min)
dry (55 °C) durumcommondurum
durum wheat
wheat
wheat
wheat (var.flour
wheat
(var.
Nol) flour
flour
Svevo)
semolina flour
flour
59.0
60.0
47.0
48.0
52.5
11.0
n.a.
4.0
4.0
8.4ºººº
capillary
capillary
n.a.
capillary
12
10
10
15
G
G
GG
50.0
50.0
50.0
50.0
Italy
Iran
Italy
Italy
[37]
[41]
[37]
[42]
[21]
‐ fusilli, ‐ small
‐ spaghetti dry #penne
(CT:
penne
*, infused 10
§ min) commondurum
durum wheat
wheat
wheat (var. flour
flour
Nol) flour
53.0
54.0
52.3
59.0
60.0
5.0
11.0
7.0
11.0
n.a. º capillary
capillary 10
15
10
12 G
G 50.0
50.0 Italy
UK
France
Italy
Iran
[37]
[45]
[44]
[37]
[41]
‐ macaroni * flour 61.0 5.0 º n.a. 10 WB 50.0 Canada [48]
‐ fusilli, ‐§‐‐spaghetti
(CT:10
short
dry pasta
‐ ‐penne
spaghetti # penne
(CT: §# *#10§ min)
min) durum semolina
wheat
durum
durum wheat
wheat flour
semolinaflourflour
flour 47.0
52.5
50.0
53.0
54.0
54.9
n.a.
8.4ººº
7.0
5.0
11.0
n.a.
capillary
capillary
capillary
n.a.
12
15
10
10 G
G
WBG 50.0
50.0
50.0 Iran
Italy
Italy
UK
Italy
[41]
[21]
[37]
[37]
[45]
[46]
‐ spaghetti ‐ macaroni *, infused * common wheat (var. flourNol) flour 60.0
61.0 n.a.º
5.0 capillary
n.a. 12
10 G
WB 50.0 Iran
Canada [41]
[48]
 Foods 2021, 10, 2541 6 of 16
Foods 2021, 10, x FOR PEER REVIEW 4 of 16

Foods 2021, 10, x FOR PEER REVIEW 4 of 16

Table 1. Cont.

Pasta Product Characteristics

Table 1. Pasta product characteristics, GI Data index and experimental protocol
glycemic Experimental
data. Protocol Data
Foods 2021, 10, x FOR PEER REVIEW Mean Data Blood Sample Sample Standard Av. CHO Place of 4 of 16
Types Pasta Product Characteristics TableFormulation
1. Pasta product characteristics, GI Data index and experimental protocol data. Experimental Protocol Data Ref.
Value glycemic
Distribution Type Size Meal (g)/Portion Analysis
Foods 2021, 10, x FOR PEER REVIEW Mean Blood Sample Sample Standard Av. CHO Place of 4 of 16
Types Pasta Product Characteristics Formulation Category Data
n 3: other
GI Distributionproducts
cereal-based
Data Experimental Protocol(g)/Portion
Data Ref.
Value Type Size Meal Analysis
Mean
Category n 1:Medium GI wheat
100%Distribution
refined Blood Sample Sample Standard Av. CHO Place of
Types Formulation Data Ref.
Table 1. Pasta product characteristics,
Value glycemic index and experimental Type protocol data.
Size Meal (g)/Portion Analysis
-spaghetti # spelt (T. dicoccum) flour 56.5 Low GIn.a. n.a. 10 WB 50.0 Italy [46]
‐ spaghetti, dried at highPasta temperature (80 Celebrity barley cultivar Category n 1: 100% refined wheat
-pasta fresh # (CT: 5 min) Product Characteristics
Table 1. Pasta product
durum wheat (var. Duilio) flour characteristics,
32.6 GI Data
glycemic
58.0 Low GI6.1 index
4.0 º and experimental
capillary
capillary protocol Experimental
data.
10 10 Protocol
WB G Data50.0
50.0 Italy
Canada [36]
[51]
Foods 2021, 10, x FOR PEER °C) * REVIEW (white pearled) flour Mean Blood Sample Sample Standard Av. CHO Place of 4 of 16
‐ spaghetti, Types Formulation Data Distribution Ref.
Foods xdried
2021, 10,-pastaFOR ‐ spaghetti at high
PEER
fresh
temperature
Pasta
#REVIEW§ 5Product
(CT:
(80 AC Parkhill
min) Characteristics
durumdurum
wheatwheat
barley
flour
(var. Duilio)
cultivar
flour 64.0 GI Data6.1
33.0
Value
32.6 6.0 ºº
4.0 capillary
Type
capillary
capillary 10Experimental
10
Size
10 Protocol
G
Meal
WB G Data50.0
(g)/Portion
50.0
50.0 Italy
Analysis
Italy
Canada [37]
4[51]
of 16
[36]
Foods 2021, 10, x FOR °C) * REVIEW
‐ spaghetti
PEER * (white
white pearled)
wheat flourflour Mean
36.4 35.8 ** Blood Sample
venous Sample
12 Standard
G Av. CHO
50.0 Place
IS of 4 [38]
of 16
Types § Formulation Category n 1: 100% refined
Data Distribution wheat Ref.
Foods 2021, 10, x FOR ‐‐ spaghettiPEER REVIEW
spaghetti * durum wheatflour
white wheat flour 33.0
Value
42.1 High 6.0
10.8 º
** capillary
Type
capillary 10
Size
10 G
Meal
G 50.0
(g)/Portion
50.0 Italy
Analysis
IS [37]
4 [38]
of 16
Low GIGI
‐ spaghetti, dried ‐‐ spaghetti
spaghetti **
at high temperature (80
white wheat
white wheat flour
Celebrity
flour
barleyproduct
36.4 n 1: 100% 35.8
43.8
Category
cultivarcharacteristics, glycemic 9.2 **
refined ** wheat venous
capillary 12
10 G
G 50.0
50.0 IS
IS [38]
[38]
-pasta ‐‐ spaghetti
fresh # (CT:* 5 min) durum Table
wheat
white 1. Pasta
(var.
wheat Duilio)
flour flour 32.6
42.1
71.0 10.8index
6.0
6.1 º ** and experimental
capillary
capillary protocol10data.
10 WB G 50.0
50.0 Italy
IS
Canada [36]
[38]
[51]
spaghetti
°C) * * durum wheat
(whole grain)flour 44.0
flour characteristics, Low GI7.0 º capillary 13 G 50.0 Italy [39]
‐ spaghetti * min) Table
white 1. Pasta
wheat product
flour 43.8 glycemic 9.2index
** and experimental
capillaryprotocol data.
10 G 50.0 IS [38]
‐ spaghetti
‐ spaghetti, dried ‐ at*high
spaghetti (CT:Pasta 15
temperature
§ Product (80 AC
Characteristics
durumwhite
Parkhill
wheatflour
barley
flourcultivar 44.0
33.0 GI Data 3.0
6.0 ºº n.a.
capillary 10
Experimental
10 G
Protocol
G Data48.0
50.0 Australia
Italy [40]
[37]
Table
wheat1.wheat
Pasta product characteristics,
73.0 glycemic6.1 index and experimental protocol10data.
-pasta fresh # (CT:
‐‐ spaghetti
spaghetti
°C) * Pasta ** 5Product
min) durumdurum
white
Characteristics
(var.
wheat
(whole
Duilio)
flour
flour
grain)
flour 32.6
44.0
44.1
flour characteristics, GI Data 7.0 ºº**
7.0
19.8
capillary
capillary
capillary
capillary
10
13
10
WB G
Experimental G
G
Protocol Data
50.0
50.0
50.0
50.0
Italy
Canada
Italy
IS of
[36]
[51]
[39]
[38]
‐ spaghetti * white
Table wheat
1. Pasta flour
product Mean
36.4 glycemic35.8index Blood
** and experimentalSample
venous protocolSample
12
data. Standard
G Av. CHO
50.0 Place
IS [38]
‐ spaghetti Types
* (CT:
penne Pasta
‐spaghetti 15
§ §* min)
Product Characteristics Formulation
durumwhite
wheatflour flour 44.0
47.0 Data
GI Distribution
Data 3.0
4.0 ºº n.a.
capillary 10
Experimental
10 G
Protocol
G Data48.0
50.0 Australia
Italy Ref.
[40]
[37]
‐‐ spaghetti white wheat flour 33.0
Mean
Value
42.1
Category 6.0
10.8 **
n 4: containing egg Blood Sample
Type
capillary Sample
Size
10 Standard
Meal
G Av. CHO
(g)/Portion
50.0 Place
IS of
Analysis [38]
Types Pasta Formulation Data Distribution Ref.
Foods 2021, 10, x FOR ‐‐‐‐spaghetti
spaghetti
spaghetti
PEER
spaghetti *
REVIEW ** white
Product Characteristics
white wheatflour
semolina
wheat flour
flour 44.1
47.0
Mean
36.4
Value
Category n 1:
GI Data
100%
19.8
n.a.
35.8
refined
**
** wheat
capillary
capillary
Blood Sample
venous
Type 10
Experimental
Sample
12
Size G
Protocol
Standard
G
Meal Data
Av. 50.0
CHO
50.0
(g)/Portion IS of
Iran
Place
IS
Analysis [38]
[41]
4 [38]
of 16
Types § *
‐ penne
white
durum
wheat flour
Formulation
wheat
43.8
flour flour Category
47.0 Data 9.2
GI
4.0
**
LowDistributionºº** wheat Blood
capillary
capillary
10
10
G
G
50.0
50.0
IS
Italy
[38]
Ref.
[37]
‐ spaghetti,
‐‐ spaghetti
spaghetti dry * * durum wheat
white (var.
wheat Svevo)
flour Mean
48.0
Value
42.1 n 1: 100% 4.0
10.8
refined Sample
n.a.
Type
capillary Sample
Size
10 Standard
Meal
G Av. CHO
(g)/Portion
50.0 Place
IS of
Italy
Analysis [42]
[38]
Types **
‐spaghetti
durum wheat flour
Formulation
semolina flour
44.0
47.0
Low
DataGI 7.0 º
Distribution
n.a.
capillary
capillary
13
12
G
G
50.0
50.0
Italy
Iran
[39]
Ref.
[41]
‐ spaghetti ‐ spaghetti-fettuccine
‐ penne (CT:§temperature *
* min) durum
white egg
wheat
wheat pasta
flour
flour Value
47.0n 1:Low
50.0
Category
43.8 n.a.**
7.0
100%GIrefined
9.2 ºº wheat venous Type
capillary 14 Size
10 GMeal
G (g)/Portion
46.0
50.0 Analysis
NZ
Italy
IS [52]
[37]
[38]
‐ spaghetti, dried at*high 15 (80 white flour 44.0 3.0 n.a. 10 G 48.0 Australia [40]
‐ spaghetti,
‐ -tagliatelle
spaghetti dry § * *§ durum
durum wheatwheat
wheat
durum
durum (var. Duilio)
(var.
wheat Svevo)
flour,
flour flour 48.0
flour Category
eggs 32.6
51.0n 1:Low
50.0
44.0 100% GI 4.0
7.0
6.1 º
refined
9.0
7.0 º wheat n.a.
capillary
capillary
capillary 10 1010
13 G G G 50.0
50.0
50.0 Italy
Italy
Italy [42]
[36]
[37]
[37]
[39]
‐ spaghetti, dried at
‐ spaghetti
°C) high
* temperature
* (80 white wheat flour 44.1 19.8 ** capillary 10 G 50.0 IS [38]
-lasagne,
‐ spaghetti
‐ spaghetti, dried ‐ penne
‐‐ spaghetti at
dry
* (CT:
high
#§(CT:§
15 10 min)
min)
temperature (80
durumdurum
wheat
durum (var.
egg
wheat
wheat
white Duilio)
pasta
flour flour
flour flour 32.6
53.0 Low GI6.1
50.0
51.0
44.0 9.0
7.0
9.0
3.0 ºº capillary
capillary
capillary
n.a. 10 1010 G G G 50.0
50.0
50.0
48.0 UK
Italy
Italy
Australia [36]
[45]
[37]
[37]
[40]
°C) * § §
‐ penne
spaghetti durum
Table wheat
1. Pasta flour
product 47.0
33.0
characteristics, 4.0
6.0
glycemic6.1 index º capillaryprotocol10data.
and experimental 10 G 50.0 Italy [37]
‐
‐ spaghetti,
‐ spaghetti, dried
-tagliatelle
spaghetti
at high dry § **
temperature (80
durum
durum wheat
durum
wheat (var.
egg
wheat
(var. Duilio)
pasta
flour
Svevo) flour
flour 32.6
54.0
50.0
52.0 5.0
9.0
3.0 º º
º capillary
capillary
n.a. 10 G G 50.0
50.0 UK
Italy
Italy [36]
[53]
[37]
[42]
‐‐‐spaghetti
spaghetti
°C) *
spaghetti *§* dry § * white
durum wheat
wheat
semolina flour
flour eggs 44.1
33.0 19.8
6.0
n.a.ºº** ** capillary 10
10 G 50.0 IS
Italy [38]
[37]
‐ -tagliatelle,
spaghetti § durum white
wheat
durum
durum (var.flour
wheat
wheat
wheat
flour
Duilio)
flour,
flour flour 47.0
36.4
32.6
55.0
51.0
35.8
4.0
6.1
9.0 º
capillary
venous
capillary
capillary
capillary 10 1210
10 G G G
G
50.0
50.0
50.0
50.0
Iran
IS
Italy
Italy
Italy
[41]
[38]
[36]
[37]
[37]
‐ spaghetti,
‐ spaghetti, dry
°C) §* (CT:
‐ penne
‐‐ spaghetti
spaghetti § §* *8 Product
Pasta
dry min) durum
Characteristics
durum durum wheat
wheat
white (var.semolina
wheat
wheat flour flour
Svevo)
flour 52.0
47.0
33.0
36.4
48.0
42.1 GI Data 4.0
6.0 ºº**
35.8
4.0
10.8 capillary
capillary
venous
n.a.
capillary 10
Experimental
10
12
10 G
Protocol
G
G Data50.0
50.0
50.0 Italy
Italy
IS [43]
[37]
[42]
[38]
‐ spaghetti,
‐ spaghetti, dried‐‐‐spaghetti at low
spaghetti dry
temperature
§ * (55 °C) durum wheat
durum (var.
wheat Svevo)
flour flour 52.0
Category
33.0
Mean n 5: 3.0
gluten
6.0 º
º free Blood n.a.
Sample 10
10
Sample G
Standard Av. 50.0
CHO Italy
Italy
Place [42]
[37]
‐ penne
spaghetti
Types §* * * semolina
white
durum
white
durum wheat flour
wheatflour
wheat
wheat
Formulation
flour
flour
flour
47.0
36.4
42.1
50.0
43.8
52.3
n.a.
35.8
10.8
7.0 **
9.2
7.0 ººº
Data Distribution
** capillary
venous
capillary
capillary 12
10
15 G
G 50.0
50.0 IS of
Iran
IS
Italy
France
[41]
[38]
[37]
[38]
[44]
Ref.
‐ spaghetti, §‐‐ (CT:10
‐ spaghetti, dry §min)
spaghetti (CT:
dry * *8 min) durum
durum wheat
wheat
white (var.
wheat semolina
Svevo)
flour flour 52.0
36.4
Value
48.0
42.1 Low 4.0
35.8
4.0
10.8
GI º** capillary
venous
Type
n.a.
capillary 10
12
Size
10 G
Meal
G 50.0
(g)/Portion
50.0 Italy
Analysis
Italy
IS [43]
[42]
[38]
spaghetti §* durum wheat flour 43.8
50.0
44.0 7.0 **
9.2
9.0 º capillary 13 G 50.0 Italy [37]
[39]
‐ spaghetti, dried‐ spaghetti ‐at low temperature
pasta
‐ penne #§ 15 (55 °C) durum wheat semolina flour Category
52.5
42.1 8.4 15 [21]
‐ spaghetti * (CT: §* min) durum
white
durum
corn wheat
wheat
wheat
white
flour, flour
millet flour
flour
flour
flour, sugar 51.0 n 1: 100% 10.8
50.0
43.8
52.3
44.0 7.0
refined
9.0 **
9.2
7.0
3.0 ºº** wheat capillary
capillary
n.a. 10
13
15
10 G
G 50.0
50.0
48.0 IS
Italy
Italy
France
Australia [38]
[37]
[39]
[37]
[44]
[40]
§‐short (CT:10
-penne, min) dry § 48.1 Low GI9.2 n.a.** capillary 10 10 G G 50.0 Italy [34]
‐ ‐spaghetti,
‐ spaghetti ‐ spaghetti* penne
spaghetti (CT:dry §** §*min)
15 durum durum
white
durum
white wheat
wheat
wheat
white
wheatwheat
cane flour
(var. flour
flour
flour flour
Svevo)
flour
syrup 53.0
43.8
50.0
44.0
52.0
44.1 5.0
9.0
7.0
3.0
19.8 ºº** capillary
capillary
n.a.
capillary 13
10 G
G 50.0
50.0
48.0
50.0 Italy
IS
Italy
Australia
IS [37]
[38]
[39]
[40]
[42]
[38]
‐ fusilli,
‐ spaghetti‐ dry ‐ pasta
spaghetti # (CT:
*high
(CT: # §
15* 10 min) durum wheat
durum semolina
wheat flour flour 52.5
54.0
44.0
51.0 8.4
11.0
7.0
9.0 º
ºº capillary
capillary 15
10
13 G
G 50.0
50.0 Italy
UK
Italy [21]
[45]
[39]
[37]
‐ spaghetti, dried
‐ spaghetti, at
‐ spaghetti
dry
‐ penne § (CT: * min)
§temperature
8 min) (80 ricewhite
white
durum
durum wheat
and
wheat flour
high
wheat flour
amylose
semolina
flour 44.1
52.0
47.0 3.0 º**
19.8
4.0 n.a.
capillary 10 G 48.0
50.0 Australia
IS
Italy [40]
[38]
[43]
[37]
‐ spaghetti, ‐ ‐spaghetti,
‐ spaghetti
dried ‐short -spaghetti
spaghetti
‐‐spaghetti* penne
spaghetti
°C)
‐atpenne
low(CT: dry #* §*min) (55 °C) durum
§ *15
*temperature durum
wheat
durum
durum
wheat
white
durum
(var.
wheat
wheat
white(var.
wheat
maize
wheat
semolina
Duilio)
flour flour
Svevo)
flour
flour
flour
flour
flour
flour flour 32.6
51.0
53.0
54.9
44.0
52.0
44.1
47.0 n.a.ººº**
5.0
6.1
3.0
19.8
4.0
n.a.
n.a.
capillary
n.a.
capillary
10 1010
10
12
G WBG
G
G
49.0
50.0
50.0
48.0
50.0
Australia
Italy
Italy
Australia
IS
Italy
Iran
[36]
[40]
[37]
[46]
[40]
[42]
[38]
[37]
[41]
‐ ‐spaghetti,
fusilli,‐ dry
‐ spaghetti, spaghetti
(CT:10 dry# (CT:
-pasta
§
‐ pennemin)
§‐‐spaghetti
spaghetti (CT:
§ *§ *
dry *10 8min)
min) durum
white
durum
durum durum wheat
wheat
rice
wheat
wheat
semolina
wheat
flour
flour
flour
semolina
flour flour
(var.flour
Svevo)
54.0
52.3
44.1
51.0
52.0
33.0
47.0
48.0 Medium 11.0
7.0
GI
19.8
n.a.
4.0
6.0
n.a.º
4.0
ºº º
** capillary
n.a.
capillary
capillary
n.a. 10 10
15
10
12
10 G G
G
G
50.0
47.0
50.0
50.0
UK
France
IS
Australia
Italy
Iran
Italy
[45]
[44]
[38]
[40]
[43]
[37]
[41]
[42]
‐‐spaghetti
spaghetti # min) durum wheat flour 54.9 n.a. n.a. 10 WB 50.0 Italy [46]
‐ spaghetti, ‐ spaghetti
dried
‐ spaghetti, ‐-fusilli,
‐‐atpenne
‐ spaghetti * (CT:
low
pasta
penne
dry
§§ *15
#dry * *§
temperature 100%
(55 °C) durum
durum 100%
durum
durum
white
wheatcorn
wheat
wheat
semolina
wheat
wheat
durum (var.flour,
flour
flourwater
flour
semolina
Svevo)
semolina
wheat
durum wheat flour flour flour
flour 54.4
47.0
58.0
36.4
48.0
52.5
50.0
52.3 Medium GI
n.a.ºº**
4.0
6.8
n.a.
35.8
4.0
8.4
7.0
7.0 º
capillary
capillary
venous
n.a.
capillary
capillary
10 1012
10
15
15
G WBG
G
G
50.0
50.0
50.0
50.0
Italy
Italy
Sweden
Iran
IS
Italy
France
[34]
[37]
[47]
[41]
[38]
[42]
[21]
[37]
[44]
‐ small
§‐short‐spaghetti
(CT:10
‐ ‐spaghetti, ‐ penne
spaghetti penne
min)
penne dry*
§ §* §* § durum semolina
durum wheat
wheatwheat
white
durum flour
flour
(var. Svevo)
wheat flour flour
flour 47.0
59.0
48.0
42.1
53.0
50.0 n.a.
11.0
4.0
10.8
7.0 º**
5.0
9.0 º capillary
n.a.
capillary 12
10
10 G
G 50.0
50.0 Iran
Italy
IS
Italy [41]
[37]
[42]
[38]
[37]
‐ spaghetti
‐ spaghetti,
‐ spaghetti
‐ dry * (CT:
pasta
‐‐ penne
spaghetti § 15
#dry
*, infused§*10*min) 100%
durum
common
durum durum
wheat
wheat
wheat
white wheat
(var.
wheat (var.
semolina semolina
Svevo)
Nol)flour
flour flour 58.0
48.0
60.0
52.5
50.0
43.8 6.8
4.0
n.a.**
8.4
7.0
9.2
9.0 ººº capillary
n.a.
capillary 10
10
12
15 WB
G 50.0
50.0 Sweden
Italy
Iran
IS [47]
[42]
[41]
[21]
[37]
[38]
‐ fusilli, # (CT: min) durum wheat flour 54.0
51.0 11.0 º capillary 10 G 50.0 UK
Italy [45]
[37]
‐ small ‐ penne
‐ spaghetti
macaroni penne § §#* §§* durum
durum wheat
wheat
wheat flour flour
flour flour 59.0
50.0
61.0 11.0
7.0
5.0 º capillary
capillary 10 G
G 50.0 Italy
Italy [37]
[37]
‐ ‐spaghetti,
‐short penne dry durum durum
wheat wheat
(var. flour
Svevo) 53.0
44.0
51.0
54.9
52.0 n.a.ºº
9.0
7.0
3.0 n.a.
capillary
n.a. 10
13
10 WB
G
WB 50.0
50.0 Canada
Italy [48]
[39]
[37]
[46]
[42]
‐ spaghetti
‐ fusilli‐ spaghetti
*dry *,
(CT: infused
10 § min) common
durum wheat
durum wheat
wheat (var. Nol)
flour
semolina flour 60.0
50.0
61.0 n.a.
9.0 º capillary
capillary 12
10 G
G 50.0
50.0 Iran
Italy [41]
[37]
[49]
‐ ‐spaghetti,
‐fusilli,
spaghetti
‐ spaghetti,dry *#(CT:
(CT: dry
§ (CT: 15 10 8min)
*min)
min) durum
durum white
wheat flour
(var.
wheat Svevo) flour
semolina 54.0
51.0 Medium 11.0
44.0
52.0 3.0 ºº
GI
4.0 n.a.
capillary 10 G 48.0
50.0 UK
Australia
Italy [45]
[40]
[42]
[43]
‐
‐ spaghetti,
‐ spaghetti, macaroni
‐‐ spaghetti
spaghetti dry *
§#* *min)
8 min) (55 °C) durum wheat
durum
wheat
white wheat
wheat flour flour
(var.semolina
Svevo)
flour flour 61.0
51.0
54.9
44.1 5.0
9.0
3.0
19.8 º
n.a.ºº** n.a.
capillary
n.a. 10
10 WB
G
WB 50.0
50.0 Canada
Italy
IS [48]
[37]
[46]
[42]
[38]
‐ spaghetti, dried
‐ spaghetti atdry
low §temperature
* (CT: (CT:15 durum
100% durumwheat
wheat semolina 52.0
58.0 4.0
6.8 capillary 10 G
WB 50.0 Italy
Sweden [43]
[47]
‐ fusilli
‐‐spaghetti,
‐ spaghetti, *dry
(CT:
‐atpenne § 10
dry
(CT:
§ min)
*8 min) durum
durum
durum
durumwheat
durum wheat
wheat
(var.
wheat
wheat flour
semolina
Svevo)
semolina
flour flour 52.3
61.0 Medium GI
52.0
47.0 7.0
9.0
3.0
4.0 ºº capillary
n.a.
n.a.
capillary 15
10
10 G
G 50.0
50.0 France
UK
Italy [44]
[49]
[42]
[43]
[37]
‐ spaghetti, dried §small (CT:10 low temperature
min)
penne § (55 °C) durum wheat flour 59.0 11.0 º capillary 10 G 50.0 Italy [37]
‐ spaghetti, dry durum wheat flour 52.3 7.0 º capillary 15 G 50.0 France [44]
‐ spaghetti, dried
‐ spaghetti
§‐spaghetti
‐ spaghetti at
(CT:10 low
‐ pasta *,§min)
* (CT: #(CT:
temperature
*15 min)
infused 8 min) (55 °C) commondurum
100%
durum durumwheat
wheat
wheat
durum
wheat
semolina semolina
flour
semolina
wheat(var. semolina
Nol)flour
flour flour 52.0
58.0
47.0
52.5
60.0
52.3
4.0
n.a.ºº
6.8
8.4
n.a.
7.0 º
capillary
capillary
capillary
10
12
15
12
15
G
WB
G
G
50.0
50.0
50.0
Italy
Sweden
Iran
Italy
Iran
France
[43]
[47]
[41]
[21]
[41]
[44]
 Foods 2021, 10, 2541 7 of 16

Table 1. Cont.

Pasta Product Characteristics

Foods 2021, 10, x FOR PEER REVIEW GI Data Experimental Protocol Data 4 of 16
Mean Data Blood Sample Sample Standard Av. CHO Place of
Types Formulation Ref.
Value Distribution Type Size Meal (g)/Portion Analysis
Category n 5: gluten free
Foods 2021, 10, x FOR PEER REVIEW 4 of 16
Table 1. Pasta product characteristics, glycemic
Medium index
GI and experimental protocol data.

Pasta rice, corn and chickpea flour, eggs (20%),

-tagliatelle, fresh § Product Characteristics 59.6 GI Datan.a. capillary 10Experimental
G Protocol Data
50.0 Italy [34]
egg white, water Mean Blood Sample Sample Standard Av. CHO Place of
x FOR Types
Foods 2021, 10,-tortellini, PEER freshREVIEW §
Formulation
rice, corn and chickpea flour, eggs (20%),
Value
Data Distribution
60.6 glycemic n.a. Type protocol
capillary Size
10data. GMeal (g)/Portion
50.0 Analysis
Italy
Ref.
4[34]
of 16
Foods 2021, 10, x FOR PEER REVIEW egg white, Table
water, 1.
stuffedPasta
with product
pork characteristics,
meat index and experimental 4 of 16
Category n 1: 100% refined wheat
Foods 2021,-pasta
10, x FOR macaroni, PEER REVIEW dry # parboiled rice flour 61.0 n.a. capillary 10 G 40.0 Italy 4[54]
of 16
-pasta, macaroni Pasta dry # Product Characteristics parboiled rice flour 65.0 Low GI Data
GIn.a. capillary 10Experimental
G Protocol Data
40.0 Italy [54]
‐ spaghetti, dried at high temperature (80 finger millet flour, defatted soy, Mean Blood Sample Sample Standard Av. CHO Place of
Foods 2021, 10, x -vermicelli
FOR PEER Types REVIEW
* durum wheat Formulation
(var. Duilio) flour 65.5 Data Distribution
32.6 5.5 º capillary
capillary 10 G 50.0 Italy Ref.
4[55]
of 16
[36]
°C) * resistant
Tablemaltodextrin Value
1. Pasta product characteristics,
6.1
glycemic index and experimental Type protocol16data.
Size GMeal 50.0
(g)/Portion India
Analysis
‐ spaghetti § durum
Table 1.wheat
Pastaflour Category
33.0 n 1: 100% refined wheat
Foods 2021, 10, x FOR PEER REVIEW product characteristics, High 6.0
glycemic index
GI º and capillaryprotocol data.
experimental 10 G 50.0 Italy 4 [37]
of 16
‐ spaghettiPasta * Product Characteristics Table
white 1. Pastaflour
wheat product characteristics,
36.4 GI
Low Data
GI
glycemic index
35.8 ** and experimental Experimental
venousprotocol data.12 Protocol
G Data50.0 IS [38]
-macaroni, dry Pasta # Product Characteristics rice flour 71.0 GI Datan.a.
Mean capillary
Blood Sample 10 G Protocol Av.
Experimental
Sample Standard 40.0
DataCHO Italy of
Place [54]
‐ spaghetti,
Foods 2021, 10, xdried FOR ‐ spaghetti at high
PEER
Types REVIEW *temperature (80 white wheat flour
Formulation 42.1 Data 10.8 **
Distribution capillary 10 G 50.0 IS 4Ref.
of 16
[38]
-pasta * Pasta Product Characteristics durumTable
wheat
corn 1. (var.
flour
Pasta Duilio)
product flour 32.6
78.0 glycemic
Mean
Value
characteristics, GI 10.0
Data6.1
index º and experimental
capillary
n.a.
Blood Sample
Type 10
protocol 10
Experimental
Sample
Size
data. G
GMeal
Protocol
Standard Data
Av. 50.0
42.0
CHO
(g)/Portion Italyof
Australia
Place
Analysis [36]
[40]
‐ spaghetti °C) * *
Types white wheat flour
Formulation 43.8 9.2 **
Data Distribution capillary 10 G 50.0 IS [38]
Ref.
Meann 1:
Value
Category
Category wheat Blood Sample
Type Sample
Size Standard
Meal Av. CHO
(g)/Portion Place of
Analysis
Foods 2021, 10, x FOR PEER REVIEW
‐‐ spaghetti
spaghetti
Types Pasta *§ Product Characteristics durum
durum wheatflour
wheat
Formulation flour 33.0 n GI
44.0 6: containing
100%
Data 6.0ºº legumes
refined
7.0
Distribution
Data capillary
capillary 10
13
Experimental G
G
Protocol Data50.0
50.0 Italy
Italy 4Ref.
of 16
[37]
[39]
Table 1. Pasta product characteristics, Valuen 1:glycemic
Category 100%
Low index
refined
GI35.8 and Type
experimental
wheat protocol Size
data. Meal (g)/Portion Analysis
‐ spaghetti ‐ spaghetti
* (CT: 15 * min) white
whitewheat
flourflour 36.4
44.0 Low 3.0
GI º ** venous
n.a. 12
10 G
G 50.0
48.0 IS
Australia [38]
[40]
Meann 1: 100% refined wheat Blood Sample
Category Sample Standard Av. CHO Place of
‐ spaghetti, dried ‐-pasta Types
at highPasta
‐spaghetti
spaghetti temperature
* Product (80 Formulation
white wheatflourflour 42.1 Low
Data GI
Distribution
10.8** ** capillary 10 G 50.0 IS Ref.
[38]
# * Characteristics
durum
60% grass peawhite
Table
wheat wheat
flour,1. Pasta
(var.
40% product
Duilio)
chickpea flour
flour 44.1
Value
characteristics,
32.6 GI
20.0 glycemic 19.8
Data º
index
7.6
6.1
Low GI9.2 ** and capillary
Type
experimental
capillary
capillary protocol
15 10
Experimental
Size
data.
10 G
Protocol
GMeal
G Data50.0
(g)/Portion
50.0
50.0 IS
Analysis
Italy
Italy [38]
[36]
[21]
‐ spaghetti, dried ‐-pasta at
°C)high
‐spaghetti
penne * §temperature
* (80 white
durum wheat flour 43.8
47.0 4.0 º capillary
capillary 10
10 G
G 50.0
50.0 IS of
Italy [38]
[37]
# durum100% wheat (var. flour
red lentil Mean
Duilio) flour Category32.6 6.9 º wheat capillary
22.3n 1: 100% refined
6.1 Blood Sample
capillary 15Sample
10 Standard
G G Av. CHO
50.0
50.0 Place
Italy
Italy [36]
[21]
‐ spaghetti, dried ‐‐spaghetti
‐-pasta Types
at
°C)
spaghetti high
spaghetti temperature
* Pasta
*§ * Product (80
Characteristics Formulation
durum
durum wheat
semolinawheat flour
flour
flour 33.0
44.0
47.0 Data
GI Distribution
6.0
Data7.0
n.a. ºº capillary
capillary
capillary 10
Experimental
13
12 G
Protocol
G
G Data50.0
50.0
50.0 Italy
Italy
Iran Ref.
[37]
[39]
[41]
# Table
durum100% wheat 1.(var.
pea Pasta
flour product
Duilio) flour Value
characteristics,
23.3 glycemic
32.6 6.7
Low GI6.1 º and experimental
index Type protocol15data.
capillary Size
10 GMeal (g)/Portion
50.0 Analysis
Italy
Italy [36]
[21]
‐ spaghetti
‐ ‐
spaghetti, °C)
spaghetti* * dry
(CT: § *15 * min) durum durum
white wheat
wheat
white
wheat flour
(var. flour
flour
Svevo) flour 33.0
36.4
Mean
44.0
48.0 6.0
35.8
3.0
4.0 º º
**
º capillary
venous
Blood Sample
n.a.
n.a. 10
12
Sample
10
10 G
Standard
G
G Av. 50.0
CHO
48.0
50.0 Italy
IS of
Place
Australia
Italy [37]
[38]
[40]
[42]
-spaghetti, dried at low Category n 1:Data
100%Distribution
refined wheat
‐ spaghetti, dried ‐‐‐spaghetti Types
at highPasta temperature (80 35% faba Formulation
beanwheat
flour,flour
durum Ref.
temperature spaghetti
‐spaghetti
penne (55§◦ §C) ** § Product Characteristics durum
white
wheatwheat
white
durumdurum wheat flour
flour
(var. Duilio) flour 33.0
36.4
42.1
Value
44.1
32.6
41.9 Low
50.0 GI Data
GI
6.0 ºº**
35.8
10.8
19.8
5.7
6.1
7.0 ** capillary
venous
capillary
Type
capillary
capillary
capillary 10
15Experimental
12
10
Size
10
10 G
Protocol
G
GMeal
G
G Data50.0
50.0
(g)/Portion
50.0
50.0
50.0 Italy
IS
Analysis
IS
France
Italy [37]
[38]
[38]
[36]
[44]
[37]
‐ °C) * *
spaghetti wheat
white semolina
wheat flour 36.4
Mean
42.1 35.8
10.8 ** venous
Blood Sample
capillary 12
Sample
10 G
Standard 50.0
Av. 50.0
CHO IS
Place [38]
(CT: ‐‐ spaghetti
spaghetti
10.5
‐ penne min) § §* white wheat
durum
durum wheat
wheat flour
flour
flour 43.8
47.0
Category
50.0 n 1: 100% 9.2
4.0**
refined
9.0 º º wheat capillary
capillary 10
10 G
G
G 50.0
50.0 IS of
Italy
Italy [38]
[37]
[37]
‐ spaghetti, dried ‐ spaghetti Types
at high temperature
§ (80 Formulation
durum wheat flour flour 33.0 Data Distribution
6.0 ** º capillary 10 G 50.0 Italy Ref.
[37]
‐‐‐ ‐spaghetti
-spaghetti spaghetti
spaghetti §***
spaghetti
°C) *
white
durumdurum soy wheat
wheat
durum wheat
semolina
wheat flour
(var.flour
flour Duilio)
flour
flour 42.1
Value
43.8
32.6
47.0 Low GI
44.0
47.0
51.0 10.8
n.a.ºº**
9.2
7.4
6.1
7.0
9.0 capillary
Type
capillary
capillary
capillary
capillary 10
10 Size
13
12
10 G
GMeal
G
G
G 50.0
(g)/Portion
25.0
50.0
50.0
50.0 IS
Analysis
Italy
Australia
Iran
Italy [38]
[36]
[32]
[39]
[41]
[37]
-spaghetti, ‐ ‐ spaghetti
spaghetti
dried at * *high white
white
durum wheat
wheat
wheat flour
flour
flour 36.4
43.8
Category n 1: 100% 35.8
9.2
7.0 **
refined ** wheat venous
capillary 12
10
13 G
G 50.0
50.0 IS
IS
Italy [38]
[38]
[39]
‐ spaghetti
‐ spaghetti,
‐ spaghetti, * (CT:
at highdry 15
dry min)
** durum
durum white
wheat
wheat flour
(var.
(var. Svevo)
flour,Svevo) flour
flour 44.0
48.0
52.0 3.0
4.0
3.0 º º n.a.
n.a. 10
10 G
G 48.0
50.0 Australia
Italy [40]
[42]
‐ spaghetti, dried ‐‐ spaghetti (90 ◦15
temperature
§C) (80 35% faba
durumdurum
beanwheat
wheat durum
flour 33.0 6.0 ººº** n.a.
capillary 10
10 G
G 50.0
50.0 Italy
Italy [42]
[37]
‐temperature
spaghetti
‐ spaghetti, ‐‐ spaghetti
spaghetti
* (CT:
spaghetti
‐ penne
dry §* (CT:
* §
§*** min) 8 min)
white
wheat
durumwhite
white
durum
durum
wheat
(var.
wheat
wheatflour
wheat
wheat
semolina
flour
Duilio)
flour
flour
flour
semolina
flour 42.1
32.6
49.4 Low GI
44.0
44.1
50.0
52.0
10.8
6.8
6.1
7.0
3.0
7.0ºº**
19.8
4.0 **
º
capillary
capillary
capillary
n.a.
capillary
capillary
capillary
15 1013
10
10
10
G G G
G
G
G
50.0
50.0
50.0
48.0
50.0
50.0
50.0
IS
Italy
France
Australia
IS
Italy
Italy
[38]
[36]
[44]
[39]
[40]
[38]
[37]
[43]
‐ °C)
spaghetti white wheat flour 36.4 35.8 venous 12 G 50.0 IS [38]
‐ (CT:
spaghetti ‐ ‐ spaghetti
13.5*
spaghetti min)
(CT: 15* * min) white wheat
white
white wheatflourflour
flour 43.8
44.0
44.1 9.2
3.0
19.8 ** º ** capillary
n.a. 10
10 G
G 50.0
48.0 IS
Australia
IS [38]
[40]
[38]
‐ spaghetti,
‐ spaghetti, dried dried ‐ ‐ penne
at high
spaghetti § temperature
at low temperature
‐‐ spaghetti § (80
(55 °C) durum durum
durum wheat
wheat flour
flour 47.0
50.0 4.0
9.0 º º capillary
capillary 10
10 G
G 50.0
50.0 Italy
Italy [37]
[37]
‐‐ spaghetti
-macaroni spaghetti
spaghetti * §*** durum
50%white
wheat wheat
wheat
red lentil
durum
white wheat
wheat
flour flour
flour
(var.flour
Duilio)
flour
flour
33.0
42.1
32.6
55.0
44.0
52.3
44.1
6.0 ºº**
10.8
8.0
6.1
7.0
19.8 **
capillary
capillary
n.a.
capillary 10 1510
10
13 WB G G
G 50.0
50.0
50.0
50.0
Italy
IS
Italy
Canada
France
IS
[37]
[38]
[36]
[48]
[39]
[44]
[38]
‐
§‐‐ (CT:10 ‐ penne
‐spaghetti
°C)
spaghetti
spaghetti * §
min) * § durum
durum wheat
semolinawheat flour
flour
flour 47.0
51.0 4.0
n.a.
9.0 º º capillary
capillary 10
12
10 G
G 50.0
50.0 Italy
Iran
Italy [37]
[41]
[37]
‐ spaghetti spaghetti
* (CT:§ *15 ** min) white wheat
white wheat flour
white flour
flour 36.4
43.8
44.0
35.8
9.2
3.0 ** º
** venous
capillary
n.a.
12
10
10
G
G
G
50.0
50.0
48.0
IS
IS
Australia
[38]
[38]
[40]
‐spaghetti,‐‐ penne
‐spaghetti
‐‐spaghetti, spaghetti
pasta #dry dry § * durum durum
wheat
durum wheat
semolina(var.
wheat flour
flour
Svevo)
flour flour 47.0
48.0
33.0 4.0
n.a.
4.0
6.0 ºº capillary
n.a.
capillary 10
12
10 G
G 50.0
50.0 Italy
Iran
Italy [37]
[41]
[42]
[37]
‐‐ spaghetti
spaghetti ** * durum
durum wheat
wheat
white
durum (var.
wheat
wheat Svevo)
semolina
flour flour
flourflour 52.0
52.5
42.1
44.0 3.0ºº**
8.4
10.8
7.0 º n.a.
capillary
capillary 10
15
10
13 G
G
G 50.0
50.0
50.0 Italy
Italy
IS
Italy [42]
[21]
[38]
[39]
‐‐spaghetti
‐ ‐spaghetti, spaghetti *** §* 8 min) white wheat
semolina flour
(var.flour 44.1
47.0 19.8
n.a. ** capillary
capillary 10
12 G 50.0 IS
Iran [38]
[41]
‐ ‐spaghetti,
spaghetti short ‐ penne
‐‐ spaghetti
spaghetti
dry
* penne
(CT:§ dry
§(CT:
15* min) durum wheat
durum
white
durum
durum
white wheat
wheat
wheat
wheat
wheat
white flour
Svevo)
flour flour
flour
semolina
flour
flour 48.0
50.0
36.4
52.0
53.0
43.8
44.0
4.0
7.0
35.8
4.0**
5.0
9.2
3.0 ººº**º n.a.
capillary
venous
capillary
capillary
n.a.
10
12
10
10
10
G
G
G
G
50.0
50.0
50.0
48.0
Italy
IS
Italy
Italy
IS
Australia
[42]
[37]
[38]
[43]
[37]
[38]
[40]
‐ spaghetti, ‐ spaghetti,
dried
‐ fusilli, ‐‐ dry ‐‐at penne dry
penne
spaghetti
low
# (CT:
spaghetti §§ §**10* min) (55 °C) durum
temperature
durum
durum
white
durum
wheat
wheatwheat
wheat
flour
(var. Svevo)
wheat flour flour
flour
flour
47.0
48.0
50.0
42.1
54.0
44.0
4.0
4.0
7.0
9.0
7.0 ºº**
10.8
11.0
ºº
º
capillary
n.a.
capillary
capillary
10
10
10
13
G
G
G
G
50.0
50.0
50.0
50.0
Italy
Italy
Italy
IS
UK
Italy
[37]
[42]
[37]
[38]
[45]
[39]
‐‐spaghetti
spaghetti * * white
durum wheat
semolinawheat flour
flour
flour 44.1
52.3
47.0 19.8
7.0
n.a. **
º capillary
capillary
capillary 10
15
12 G
G
G 50.0
50.0
50.0 IS
France
Iran [38]
[44]
[41]
‐ ‐
§‐ spaghetti penne
spaghetti
(CT:10 §
min) §
#* durum
white
durum wheat
wheat
wheat
wheat flour
flour
flour
flour 50.0
51.0
43.8
54.9 7.0
9.0
9.2 **
n.a. º
º capillary 10
10 G
G
WB 50.0
50.0
50.0 Italy
Italy
IS
Italy [37]
[37]
[38]
[46]
‐ spaghetti * (CT:
‐ penne dry 15
§ * min) durumwhite flour
wheat flour flour 44.0
47.0 3.0
4.0 º
ºº n.a.
capillary 10
10 G
G 48.0
50.0 Australia
Italy [40]
[37]
‐ spaghetti,
‐‐ spaghetti durum wheat (var. Svevo) 48.0 4.0 n.a. 10 G 50.0 Italy [42]
‐ spaghetti, ‐ pasta dry
spaghetti
‐‐spaghetti
spaghetti # §** * durum
durumdurum
wheat
durum
wheat
white
wheat
(var.
wheat
wheat
flour
Svevo) flour
flour flour
semolina
flour
50.0
51.0
52.0
44.0
52.5 Medium19.8
44.1
9.0
8.4ºº**
3.0
7.0
GI º capillary
n.a.
capillary
capillary
capillary
10
10
13
15
10
G
G
G
G
50.0
50.0
50.0
50.0
Italy
Italy
Italy
IS
[37]
[42]
[39]
[21]
[38]
‐
‐ spaghetti, ‐ penne dry
spaghetti § *§ * durum
semolina
durum
durum
wheat wheat
wheat
(var.
flour
flour
flour
Svevo) flour
47.0
50.0
51.0
n.a.
7.0
9.0 ºº capillary
capillary
capillary
12
10
10
G
G
G
50.0
50.0
50.0
Iran
Italy
Italy
[41]
[37]
[37]
[42]
‐ spaghetti,
‐‐ spaghetti
spaghetti
‐ short
‐ dry
*
penne
* §
(CT:
penne
(CT: (CT:
§ 15
15 § 8 min)
min)
min) 100%durum
durum
durum wheat
white
durum wheat
wheat semolina
flour
wheat flour
flour
semolina 52.0
44.0
53.0
47.0
58.0 4.0
3.0
5.0
4.0
6.8 º º º capillary
n.a.
capillary
capillary 10
10
10 G
G
G
WB 50.0
48.0
50.0
50.0 Italy
Australia
Italy
Italy
Sweden [43]
[40]
[37]
[37]
[47]
‐ spaghetti,
‐ spaghetti dry § **8 min) durum wheatwheat
durum (var. Svevo) flour
flour flour 48.0
50.0 4.0
9.0 ºº n.a.
capillary 10
10 G
G 50.0
50.0 Italy
Italy [42]
[37]
‐ spaghetti,‐ spaghetti, atdry dry * § min) (55 °C) durum
§temperature
(CT: wheat
durum (var.semolina
wheat Svevo) 52.0 3.0
4.0 n.a. [42]
‐ spaghetti, dried
‐ fusilli, ‐ small ‐dry
low
‐‐spaghetti
spaghetti#penne
penne (CT:§ *§10
white
durum wheat
semolina
durum
durum
wheat
wheat
wheat
flour
flour
flour
flour
flour
44.1
54.0
47.0
59.0
50.0
52.3 n.a.ºº**
19.8
11.0
11.0
7.0 ºº capillary
capillary
capillary
capillary
10
10
12
10
10
15
G
G
G
G
50.0
50.0
50.0
50.0
Italy
IS
UK
Iran
Italy
Italy
France
[43]
[38]
[45]
[41]
[37]
[37]
[44]
‐ spaghetti, ‐ spaghetti
dry
low*,§min)
(CT: 51.0 9.0 10 Italy [37]
‐ spaghetti, dried § ‐(CT:10
‐ spaghetti,
‐ spaghetti ‐at penne
spaghetti § # *8 min) (55 °C) durum
temperature
dry
infused
durum
common durum
durum
wheat
wheat
wheatwheat
wheat
(var.
semolina
(var. flour
flour
Svevo)
Nol) flour
52.0
47.0
54.9
48.0
60.0
4.0
4.0
n.a.
4.0
n.a.
ºº
º
capillary
capillary
n.a.
n.a.
capillary
10
10
10
10
12
G
G
WB
G
50.0
50.0
50.0
50.0
Italy
Italy
Italy
Italy
Iran
[43]
[37]
[46]
[42]
[41]
‐ spaghettidry
‐ spaghetti, § * durum
wheatwheat flour flour 52.3
50.0 7.0
3.0 ºº
9.0 capillary 15
10 G 50.0 France
Italy [44]
[37]
‐ spaghetti, dried §‐‐spaghetti at
(CT:10 low min)
pasta
‐ penne temperature
#§ ** (55 °C) durum durum wheat
semolina
(var. Svevo)
semolina
flour flour
52.0
52.5
47.0 Medium 8.4
n.a.
GI º
n.a.
capillary
10
15
12
G
G
50.0
50.0
Italy
Italy
Iran
[42]
[21]
[41]
‐
macaroni
‐ spaghetti § 8 min) durumwheatwheatflourflour 50.0
61.0
52.3
51.0 5.0
7.0
9.0 ºº n.a.
capillary 10
15
10 WB
G 50.0 Italy
Canada
France
Italy [37]
[48]
[44]
[37]
‐ spaghetti, dry § (CT: durum wheat semolina 52.0 4.0 capillary 10 G 50.0 Italy [43]
 Foods
Foods 10,10,
2021,
2021, 2541 PEER REVIEW
x FOR 4 of8 of
1616

Foods 2021, 10, x FOR PEER REVIEW Table 1. Cont. 4 of 16

Table 1. Pasta product characteristics, glycemic index and experimental protocol data.
Pasta Product Characteristics GI Data Experimental Protocol Data
Pasta Product Characteristics GI Data Experimental Protocol Data
Mean Data Blood Sample Sample Standard Av. CHO Place of
Types Formulation Mean Blood Sample Sample Standard (g)/Portion
Av. CHO Place of Ref.
Value Distribution Type Size Meal Analysis
Foods 2021, 10, x FOR Types PEER REVIEW Formulation
Table 1. Pasta product characteristics,
Data Distribution
Value glycemic index and experimental Type protocol data.
Size Meal (g)/Portion Analysis 4Ref.
of 16
Foods 2021, 10, x FOR PEER REVIEW Category n 6: containing legumes 4 of 16
Category n 1: 100% refined wheat
Pasta Product Characteristics GI Data Experimental Protocol Data
Medium
Low GI GI
Foods 2021, 10, x FOR PEER REVIEW Mean Blood Sample Sample Standard Av. CHO Place of 4 of 16
‐ spaghetti, dried Types at high temperature (80 75% durumFormulation
wheat flour, 25% Data Distribution Ref.
-spaghetti * (CT: 10 min) durum wheat (var. Duilio) flour Value
32.6
58.9 6.0 º
6.1 Type
capillary
capillary 12 Size
10 GMeal
G (g)/Portion
50.0
n.a. Analysis
Italy
Spain [36]
[19]
°C) * chickpea
Table flour
1. Pasta product characteristics,
Category n 1:glycemic index wheat
100% refined and experimental protocol data.
Foods 2021, 10, x FOR ‐ spaghettiPEER REVIEW § durum
Table 1.wheat
Pastaflour 33.0
product characteristics, glycemic
High 6.0
index º capillaryprotocol data.
and experimental 10 G 50.0 Italy 4 [37]
of 16
Pasta Product Characteristics Low GIGI
GI Data Experimental Protocol Data
Foods 2021, 10, x FOR PEER REVIEW
‐ spaghetti * white wheat flour 36.4 35.8 ** venous 12 G 50.0 IS 4 [38]
of 16
‐ spaghetti,
2021, 10, xdried at high temperature
Pasta Product (80 30% whole
Characteristics yellow pea product
flour, white Mean GI Data index and experimental
Blood Sample Experimental
Sample Protocol Av.
Standard DataCHO Place
Foods FOR PEER
‐-spaghetti
spaghetti
Types
REVIEW* durumTable
wheat
white 1. Pasta
(var.
wheat
Formulation Duilio)
flour flour characteristics,
93.3 glycemic
32.6
42.1 9.4 º**
10.8
6.1
Data Distribution capillary
capillary protocol19data.
10 G G 50.0
50.0 IS of
Italy
Canada 4[33]
of 16
[36]
[38]
Ref.
°C) * durum wheat flour Mean
Value Blood Sample
Type Sample
Size Standard
Meal Av. CHO
(g)/Portion Place of
Analysis
Foods 2021, 10, x FOR ‐ spaghetti
Types
PEER REVIEW * white wheat flour
Formulation 43.8 Data 9.2 **
Distribution capillary 10 G 50.0 IS [38]
4Ref.
of 16
‐ spaghetti Pasta
§ Product Characteristics durum wheat flour 33.0 nn 1:
Value GI Data6.0and º wheat capillary
Type Experimental
10
Size Protocol
G
Meal Data
50.0
(g)/Portion Italy
Analysis [37]
‐ spaghetti * durum wheat flour Category
44.0 7: 100%
Category noodles
7.0 º vermicelli
refined capillary 13 G 50.0 Italy [39]
Foods 2021, 10, x FOR ‐ spaghetti
PEER REVIEW * Table
white 1. Pastaflour
wheat product characteristics,
Mean
36.4
Category glycemic
n 1:Low
100%GI index
35.8
refined ** and experimental
wheat Blood
venous protocol
Sample data.
Sample
12 Standard
G Av. CHO
50.0 Place
IS of 4[38]
of 16
‐ spaghetti Types
* (CT: 15 min) Formulation
white flour 44.0 Data
LowDistribution
3.0
GI º n.a. 10 G 48.0 Australia Ref.
[40]
‐ spaghetti * Table
white 1. Pastaflour
wheat product characteristics,
Value
42.1 glycemic index
10.8 ** and experimental
Type
capillaryprotocol data.
Size
10 Meal
G (g)/Portion
50.0 Analysis
IS [38]
‐ spaghetti, dried at highPasta temperature (80 Low GI
‐ spaghetti
-noodles,
‐ spaghetti dry** * Product Characteristics white
durumTable
wheat
white
wheat
1.
wheat Pasta
(var.
wheatflour flour
product
Duilio)
flour flour 44.1
characteristics,
32.6
Category
43.8
GI Data
19.8
46.0n 1:glycemic5.8
6.1
100% refined
9.2 **º** wheat
index capillary
and experimental
capillary
venous Experimental
10
capillaryprotocol10data.
10
10 G Protocol
G
G
G
Data
50.0
50.0
50.0
50.0
IS
Italy
China
IS
[38]
[36]
[56]
[38]
‐ spaghetti, dried ‐ at
°C)high
penne * § temperature
Pasta Product (80
Characteristics
durum wheat flour 47.0
Mean GI Data4.0 º capillary
Blood Sample Experimental
10
Sample Protocol
G
Standard Data
Av. 50.0
CHO Italy
Place of [37]
-noodle,
‐‐ spaghetti
spaghetti
Types dried * durumdurum
wheat (var.
wheat
wheat
Formulation
Table 1.wheat Duilio)
flour
Pastaflour flour 32.6
46.0
44.0
product characteristics, Low
DataGI 2.0
6.1
7.0 º
Distribution
glycemic index º capillary
n.a.
capillary
and experimental 10 10
13
protocolSample
data. G G
G 50.0
42.0
50.0 Italy
China
Italy [36]
[40]
[39]
Ref.
°C) * Pasta
‐spaghetti *§ Product Characteristics durum
semolina flour 33.0
Mean
47.0
Value GI Data6.0
n.a. º capillary
Blood Sample
capillary
Type Experimental
10
12
Size Protocol
G
Standard
G
Meal Data
Av. 50.0
CHO
50.0
(g)/Portion Italy
Place
Iranof
Analysis [37]
[41]
-noodles,
‐ spaghetti instant
Types ‘two-minute’ n.a.
Formulation 48.0 n.a.
Data Distribution venous 15 G 26.0 NZ [52]
Ref.
‐ spaghetti, dried ‐ spaghettiat*high
(CT: temperature
15 min)
§* flavors (80 durum
whitewhite
wheatflour
wheat flour
flour 44.0
33.0
Mean
36.4 3.0
6.0index
35.8 ºº** n.a.
capillary
Blood Sample
venous 10
10
Sample
12 G
Standard
G Av. 48.0
CHO
50.0 Australia
Italy
Place
IS of [40]
[37]
[38]
-noodles,‐ spaghetti, instant, dry
all
Pasta * Product durum
durum Table
wheat
wheat
Characteristics 1. Pasta
(var.
(var.
n.a. product
Svevo)
Duilio) flour
flour Value
characteristics,
48.0
32.6
52.0
Category n 1:glycemic
100%
GI 4.0
5.0
refined
Data6.1 º wheat Type
and experimental
n.a.
capillary
n.a. protocol
10 Size
data.
10 G
ExperimentalMeal
G
Protocol(g)/Portion
50.0
22.0
Data Analysis
Italy
Australia [42]
[36]
[40]
Types Formulation Data Distribution Ref.
‐‐ spaghetti
spaghetti
°C) * **
‐ penne §
white
white wheat flour
wheat
durum wheat flour
flour 44.1
36.4
Value
42.1
Category
50.0 n 1:Medium
100%GI
Low
19.8
35.8
10.8
refined
7.0GI
**
**
º wheat
capillary
venous
Type
capillary
capillary
10
12
Size
10
10
G
G
Meal
G
50.0
50.0
(g)/Portion
50.0
IS
IS
Analysis
Italy
[38]
[38]
[37]
Mean º** wheat Blood Sample Sample Standard Av. CHO Place of
‐ spaghettiTypes §Pasta
‐ penne
‐‐ spaghetti
spaghetti §
§*
Product Characteristics
durum
white
durum
wheatflour
Formulation
wheat
wheat flour
flour 47.0
42.1
43.8
Category
50.0
GI Data
33.0 n 1:Data
100%
Low GI
4.0
6.0 **
Distribution
10.8
9.2
refined
9.0 º
capillary
capillary
capillary
Experimental
10
10
10
Protocol
G
G
G
Data
50.0
50.0
50.0
Italy
IS
Italy
[37]
Ref.
[38]
[37]
‐ spaghetti, dried at high temperature (80 Value Type Size Meal (g)/Portion Analysis
-Jianxi vermicelli ‐‐spaghetti
spaghetti *** 8 min)
* (CT: semolina
white
durumdurum
wheat wheat
rice (var.
flourflour
flour
Duilio)
flour flour 47.0
Mean
36.4
32.6
56.0 Low GI n.a.**
35.8
7.0
6.1 ººº** Blood Sample 10Sample
venous
capillary
capillary 12
10 Standard
G G Av. CHO
50.0
50.0 Iran
Place
IS of
IS
Italy
HK [41]
[38]
[36]
[57]
‐ spaghetti, dried ‐‐ spaghetti
spaghetti
Types
at
°C)high
* dry §
temperature (80 white
durum wheat
wheat
wheat
Formulation flour
flour 43.8
44.0
51.0
Category n 1: 100%
9.2
7.0
9.0
Data Distribution
refined
capillary
capillary
wheat capillary
13
10 G
G 50.0
50.0 Italy
Italy [38]
[39]
[37]
Ref.
-Sau tao ‐ spaghetti,
Beijing
‐ spaghetti ‐
‐ spaghetti
noodles
spaghetti
*high
(CT: 15 *
* * *(CT: 3 min) durum
durum
wheat wheat
wheat
white
flour,
durum (var.
(var.
wheat
salt,
wheat Svevo)
Duilio)
flour
tapioca
flour flour
flour
starch 48.0
Value
32.6
42.1
61.0
44.0 4.0
10.8
5.0
6.1
7.0 º º** n.a.
Type
capillary
capillary 10 Size
10
13 GMeal
G
G (g)/Portion
50.0
50.0
50.0 Italy
Analysis
HKIS
Italy [42]
[36]
[38]
[57]
[39]
‐ spaghetti,
-noodles,
dried
‐ spaghetti,
‐ reheated at
°C)
spaghetti * dry § *min)
temperature
§(CT: 5 min)
(80 durum durum
durumdurum
white
wheat
wheat
udon
flour
(var.
wheat
(var.
pasta,
Svevo)
flour flour
Duilio)
plain
52.0
33.0
flour Category62.0n 1:Low
32.6
3.0
3.0
6.0 ºº
GI9.2
8.0
n.a.
n.a.
capillary
capillary
10
10
10
G
G
48.0
50.0
50.0
Australia
Italy
Italy
[40]
[42]
[37]
[36]
‐ ‐ spaghetti
spaghetti, ‐
‐ penne
‐‐ spaghetti
* (CT:
spaghetti
°C)
dry
spaghetti *
§ (CT:15
§
** min)
8 min)
white
white
durum
durumwhitewheat
wheat
wheat
wheat flour
wheat
flour
flour
flour
semolina
flour
50.0
43.8
44.0
44.1
52.0
33.0
100% 6.1
7.0
3.0
19.8
4.0
6.0
**
refined º** wheat n.a.
º n.a.
capillary
capillary
10 10
10
G G
G
48.0
48.0
50.0
50.0
Australia
IS
Australia
IS
Italy
[40]
[37]
[38]
[40]
[38]
[43]
[37]
‐ spaghetti,
-Sau taodried chicken-flavoredat
‐‐ spaghetti high *
temperature Sichuan (80 white wheat flour 36.4 35.8 ** venous 12 IS [38]
‐ spaghetti, dried spaghetti
‐atpenne
‐ spaghetti § §§***
low**temperature
durum
white
durumdurum wheat
wheat
wheatwheat flour flour
flour
(var. Duilio)
flour,
wheat salt
flour 50.0
44.0
65.0 Low GI
44.1
32.6
47.0
33.0
9.0
7.0 º**
19.8
6.0 ºº**
4.0
6.1 capillary
capillary
capillary
capillary 10 1010
13
10
10 G GG
G 50.0
50.0
50.0 Italy
HKIS
Italy [37]
[39]
[38]
[36]
[57]
[37]
spicy
‐ spaghetti ‐‐‐spaghetti
noodles spaghetti
°C)
spaghetti
* (CT: (CT: §
15 min) (55 °C)
3min) white
durumwhitewheat
flour
flour
flour
36.4
42.1
51.0
52.3
44.0
35.8
10.8
9.0
7.0
3.0 º
venous
capillary
capillary
n.a.
12
15
10 G
50.0
50.0
48.0
IS
Italy
France
Australia
[38]
[37]
[44]
[40]
‐ spaghetti, dried ‐ at
pennehigh § temperature (80 durum wheat flour 47.0 4.0 º capillary 10 G 50.0 Italy [37]
§‐‐ (CT:10
-Taiwan‐ vermicelli spaghetti * *(CT:
min) §* 2 min) durum semolina
white
wheat
rice, wheat
maize(var.flour
flour
Duilio)
starch flour 36.4
42.1
43.8
32.6
68.0 n.a.
35.8
10.8
6.1**
9.2
12.0 **
º venous
capillary
capillary
capillary 10 1012
10 G G G 50.0
50.0
50.0 Iran
IS
Italy
HK [41]
[38]
[36]
[57]
‐ spaghetti
‐ spaghetti, °C) * #dry
spaghetti *** ** durum durum
wheat
white wheat
(var.
wheat flour flour
Svevo)
flour 33.0
52.0
44.1 6.0
3.0
19.8 ºº** capillary
n.a.
capillary 10
10 G
G 50.0
50.0 Italy
Italy
IS [37]
[42]
[38]
‐‐‐spaghetti
spaghetti,‐ pasta
spaghetti
spaghetti
dry
*
durum
durum semolina
wheat
wheat
white
durum
white
(var.
wheat
wheat
wheat
flour
Svevo)
semolina
flour
flour
flour
flour
flour 47.0
48.0
42.1
52.5
43.8
44.0
36.4
n.a.**
4.0
10.8
8.4
9.2
7.0
35.8
ººº**
**
capillary
n.a.
capillary
capillary
venous
12
10
15
13
12
G
G
G
G
50.0
50.0
50.0
50.0
Iran
Italy
IS
Italy
Italy
IS
[41]
[42]
[38]
[21]
[39]
[38]
‐ spaghetti, dry § (CT:
‐‐spaghetti
penne §§ 15 8 min) durum
durum wheat
(var.semolina
wheat flour 52.0
47.0 4.0
6.0ºººº capillary 10 G 50.0 Italy [43]
[37]
‐ spaghetti ‐‐ spaghetti
‐ ‐spaghetti,
short penne
* penne
(CT:
dry **§§*min) durum durum
wheat
durum
white
durum wheat
wheat
wheat
whitewheat
flour
flour flour
Svevo)
flour
flour
flour 33.0
48.0
50.0
43.8
53.0
44.0 4.0
7.0
7.0 **
9.2
5.0
3.0
capillary
n.a.
capillary
capillary
n.a.
10
10
10
13 G
GG 50.0
50.0
50.0
48.0
Italy
Italy
IS
Italy
Australia
[37]
[42]
[37]
[38]
[37]
[39]
[40]
‐ spaghetti, dried‐‐‐spaghetti
‐ spaghetti
at low
spaghetti
‐ penne
spaghetti temperature
*
§ 15 *
§**10min) (55 °C) white
white
durum
wheat
semolina
wheat
wheat
flour
flour
flour
flour
42.1
47.0
36.4
50.0
10.8
n.a.
35.8
7.0
9.0 ºº**
**
** capillary
capillary
venous
capillary
10
12
12
10
G
G
GG 50.0
50.0
50.0
50.0
IS
Iran
IS
Italy
[38]
[41]
[38]
[37]
‐‐fusilli,
spaghetti dry *#(CT:
(CT: * min) durumwhitewheat
flour flour 54.0
52.3
44.0 11.0
7.0
3.0 º capillary
n.a. 13
10
15 G 50.0
48.0 Italy
UK
France
Australia [39]
[45]
[44]
[40]
§‐‐‐‐(CT:10
‐ spaghetti,
spaghetti
spaghetti
spaghetti min)
dry §#** *min) durum
white
white
white
wheat
wheatwheat
flour
flour
(var. Svevo)
wheat flour flour
44.1
43.8
48.0
42.1
19.8
9.2
4.0
10.8 ** ºº** capillary
n.a.
capillary 10
10
10 G
GG 50.0
50.0
50.0
IS
IS
Italy
IS
[38]
[38]
[42]
[38]
‐ spaghetti ‐‐ spaghetti*
spaghetti
‐‐ penne
spaghetti(CT: § 15 *
durum
durum
white
durum
durumwhitewheat
wheatflour
wheat
wheat
wheat
flour
flour
flour
flour
flour
50.0
51.0
44.0
54.9
44.1
47.0
44.0
9.0
3.0
n.a.
19.8
4.0
7.0 º
º º** capillary
n.a.
capillary
capillary
10
10
10
13
G
G
WB
G
G
50.0
48.0
50.0
50.0
Italy
Australia
Italy
IS
Italy
Italy
[37]
[40]
[46]
[38]
[37]
[39]
‐ ‐ pasta
penne
spaghetti
‐‐ spaghetti
‐ spaghetti, #§
dry §* ** durum
durum wheat
durum
white
durum
wheat semolina
wheat
(var.flourflour
Svevo) flour 52.5
50.0
43.8
51.0 8.4
7.0
9.2
9.0 º
º ** capillary
capillary
capillary 15
10
10
10 G
GG 50.0
50.0
50.0 Italy
IS
Italy [21]
[37]
[38]
[37]
‐ spaghetti spaghetti
‐ penne
‐spaghetti (CT:§ *15
* penne min) white
durum wheat
wheat
semolina
white flour flour flour
flour 52.0 Medium19.8
44.1
47.0
44.0
3.0
n.a.ººº**
GI
4.0
3.0
n.a.
capillary
capillary
n.a. 10
12
10 G
G
G 50.0
50.0
48.0 IS
Italy
Iran
Australia
[42]
[38]
[37]
[41]
[40]
‐ ‐ short
‐
‐ spaghetti,
‐ spaghetti, spaghetti
spaghetti
dry dry
§ (CT: § *§ *min) durum durum
durum
wheat wheat
wheat
(var.flourflour
flour
Svevo) flour 53.0
50.0
44.0 5.0
9.0
7.0
3.0 º capillary
capillary
n.a. 10
13 GG 50.0
50.0 Italy
Italy [37]
[39]
[42]
‐
‐ spaghetti
fusilli,
‐ penne
‐‐spaghetti
‐ spaghetti, * (CT:
spaghetti
dry # (CT:
§ *15
dry *15
10 *8min)
min) durum
100%
durum durum
wheat
white
durum
wheat
semolina
durum (var.semolina
wheat
wheat
wheat
wheat
flour
semolina
Svevo)
flour
flour flour 52.0
47.0
58.0
48.0
44.1
54.0
4.0
n.a.ºº**
6.8
4.0
19.8
11.0 º
capillary
capillary
n.a.
capillary
capillary
10
12
10
10
10
G
WB
G
G
G
50.0
50.0
50.0
50.0
Italy
Iran
Sweden
Italy
IS
UK
[43]
[37]
[41]
[47]
[42]
[38]
[45]
‐
‐ spaghetti, ‐
spaghetti spaghetti
dry* (CT: §
§temperature
(CT: min)
8 min) (55 °C) durum durum white
wheat flour
semolina 51.0
44.0
52.0 9.0
3.0
4.0 º º n.a. 10 G 48.0 Italy
Australia [37]
[40]
‐ spaghetti, dried
‐‐spaghetti,
small ‐‐atpenne
low
‐spaghettipenne
penne §§ *# §*
dry semolina
wheat
durum (var.flour
wheat Svevo)
flour flour 47.0
48.0
59.0
50.0
47.0 n.a.ººº
4.0
11.0
7.0
4.0
capillary
capillary
n.a.
capillary
10
12
10
10
G
G
G
50.0
50.0
50.0
Italy
Iran
Italy
Italy
[43]
[41]
[42]
[37]
[37]
‐‐(CT:10
‐ spaghetti,spaghetti
spaghetti dry * ** durum durum
durum wheat
wheat
wheatwheat
white flour
flour flour
(var. Svevo)
flour 52.3
54.9
52.0
44.1 7.0
n.a.ºº**
3.0
19.8 capillary
n.a.
capillary 15
10
10 G
WB
GG 50.0
50.0
50.0 France
Italy
IS [44]
[46]
[42]
[38]
‐ spaghetti, dried ‐ §
spaghetti,
‐ spaghetti at low
‐ penne temperature
min)
dry
§ *§
*, infused (55 °C) durum
common wheat
durumwheat (var.
wheat
(var.Svevo)
flour
Nol) flour 48.0
60.0 4.0
7.0
n.a. º n.a.
capillary 10
12 G 50.0 Italy
Iran [42]
[37]
[41]
‐‐spaghetti
spaghetti durum wheat
semolina flour
flour 50.0
52.3
47.0 9.0
7.0
n.a. ºº capillary 10
15
12 G 50.0 Italy
France
Iran [44]
[41]
‐ spaghetti, §‐ (CT:10 ‐ dry
penne §
pastamin) (CT:
§ 8 min) durum
durum wheat
wheat semolina
flour 52.0
47.0 Medium GI
4.0
4.0 º capillary
capillary 10
10 GG 50.0
50.0 Italy
Italy [43]
[37]
‐ spaghetti,‐‐ penne
spaghetti
macaroni #§ §*
dry
durum wheat
durum
durumwheat semolina
wheat
flour
wheat flourflour
flour 52.5
50.0
61.0
51.0 8.4
7.0
9.0 ººº
5.0 capillary
n.a.
capillary 15
10
10 G
WB
G 50.0
50.0 Italy
Canada
Italy [21]
[37]
[48]
[37]
‐ spaghetti, dried
‐ spaghetti
‐ ‐ short at
‐ low
pasta
spaghetti
temperature
* penne
‐spaghetti(CT: # 15
§ *§*min) (55 °C) durum 100%
durum
wheat
durum
wheat
durum
(var.
wheat
semolina
wheat
Svevo)
flour
semolinaflour
flour
semolina
flour
48.0
58.0
47.0
52.5
53.0
50.0
4.0
6.8
n.a.ºº
8.4
5.0
9.0
n.a.
capillary
capillary
capillary
10
10
12
15
10
G
WB
GG 50.0
50.0
50.0
50.0
Italy
Sweden
Iran
Italy
[42]
[47]
[41]
[21]
[37]
‐ fusilli
‐ spaghetti,‐ * (CT: 10
penne dry
§ min)
* durum durum
durum
wheat
durum wheat
wheat
wheat flour
(var.semolina
Svevo)
flour flour 51.0
52.3
61.0
52.0
50.0 7.0
3.0 ºº
7.0 capillary
n.a.
capillary 15
10
10 G
G 50.0
50.0 Italy
France
UK
Italy [37]
[44]
[49]
[42]
[37]
‐ fusilli,‐‐§spaghetti,
small
‐
(CT:10
short
dry # min)
penne
penne
spaghetti (CT: dry§ § *min)
§
10 durumdurum
durum wheat
wheatwheat flour flour
(var. Svevo)
flour 59.0
48.0
53.0
54.0
51.0 11.0
4.0ºººº
5.0
11.0
9.0 capillary
n.a.
capillary 10
10
10 G
GG 50.0
50.0
50.0 Italy
Italy
Italy
UK
Italy [37]
[42]
[37]
[45]
[37]
‐ spaghetti,
‐ spaghetti, ‐ spaghettidry § (CT: dry *8 min) durum wheat
durum (var.semolina
wheat Svevo) flour 52.0 3.0 ºº
4.0 n.a.
capillary 10 G 50.0 Italy [42]
[43]
‐ spaghetti ‐ pasta
penne #§§#10 min)
*, infused durum
commondurum
wheat
durumwheatwheat
semolina
(var.
wheat flour
Nol)flour
flour flour 50.0
52.5
60.0
50.0 9.0
8.4
7.0ººº
n.a. capillary
capillary
capillary 10
15
12
10 G
GG 50.0
50.0
50.0 Italy
Italy
Iran
Italy [37]
[21]
[41]
[37]
‐ ‐spaghetti,
‐ spaghetti,
fusilli,
dried ‐ dry
‐ spaghetti, atdry# (CT:
spaghetti
low § dry
(CT:
temperature * 8 min) (55 °C) durum durum
wheat
durum wheat
(var.
wheat flour
Svevo)
semolina flour 54.0
54.9
52.0 11.0
n.a.
3.0
4.0 capillary
n.a.
capillary 10
10 G
WB
G 50.0
50.0 UK
Italy
Italy [45]
[46]
[42]
[43]
‐ ‐‐short
‐ ‐ spaghetti
macaronipenne
spaghetti
spaghetti
§
# *§§ durum
durum
durum
durumwheatwheat
wheat
flour
wheat
wheat
flour
flour
flour
flour
51.0
53.0
61.0
52.3
50.0
54.9 Medium
9.0
5.0
7.0
9.0
n.a.
GI º º º capillary
capillary
n.a.
capillary
n.a.
10
10
15
10
10
G
G
WB
WBG 50.0
50.0
50.0
50.0
Italy
Italy
Canada
France
Italy
Italy
[37]
[37]
[48]
[44]
[37]
[46]
‐ spaghetti,
‐ spaghetti, dried § (CT:10
‐ spaghetti, atdry
low§min) (CT:
temperature
dry *8min)
min) (55 °C) durum durum
wheatwheat
(var.semolina
Svevo) flour 52.0
52.0 4.0
3.0 º capillary 10 G 50.0 Italy [43]
‐ fusilli,
‐ fusilli ‐dry # (CT:
* (CT:
spaghetti 10 10
§min) durum
durum
durum wheat
wheat
wheat flour
semolina
flour 52.3
54.0
61.0
51.0 Medium 7.0
11.0
9.0
9.0
GI ººº n.a.
capillary
n.a.
capillary 10
15
10
10 G
GG 50.0
50.0
50.0 Italy
France
UK
Italy [42]
[44]
[45]
[49]
[37]
‐ spaghetti, ‐ spaghetti
dried § (CT:10 at * (CT:
low§min)
‐ pasta 15
temperature min)
#(CT: 8 min) (55 °C) 100%
durum durum
wheat wheat
semolina semolina 58.0 6.8 º capillary 10 WB 50.0 Sweden [47]
‐ spaghetti, dry
‐ spaghetti
‐ spaghetti, # min) durum
durum wheat
wheat flourflour
semolina 52.5
52.0
52.3
54.9
8.4 ººº
4.0
7.0
n.a.
capillary
capillary
capillary
n.a.
15
10
15
10
G
G
G
WB
50.0
50.0
50.0 Italy
Italy
France
Italy
[21]
[43]
[44]
[46]
‐ spaghetti * (CT:dry 15 * durum wheat
100% durum (var.
wheat Svevo) flour
semolina 52.0
58.0 3.0ºº
6.8 n.a.
capillary 10
10 WBG 50.0
50.0 Italy
Sweden [42]
[47]
 Foods 2021,
Foods 10,10,
2021, x FOR
2541 PEER REVIEW 4 of9 of
1616

Foods 2021, 10, x FOR PEER REVIEW 4 of 16

Foods 2021, 10, x FOR PEER REVIEW Table 1. Cont. 4 of 16
Table 1. Pasta product characteristics, glycemic index and experimental protocol data.
Pasta Product Characteristics GI Data Experimental Protocol Data
Pasta Product Characteristics GI Data Experimental Protocol Data
Table 1. Pasta product characteristics, Mean Data
Mean glycemic index and experimental Blood Sample
Blood Sample Sampledata. Standard
protocolSample Standard Av. Av.CHO
CHO Place
Placeof of
TypesTypes Formulation
Formulation Data Distribution Ref.
Ref.
Table 1. Pasta product characteristics, Value Distribution
Value glycemic index and experimental Type Size
Type protocol data. Size Meal
Meal (g)/Portion
(g)/Portion Analysis
Analysis
Pasta Product Characteristics Category GI Data vegetable or algae Experimental Protocol Data
Categoryn 8:ncontaining
1: 100% refined wheat
Pasta Product Characteristics Mean GI Data Blood Sample Experimental
Sample Protocol Av.
Standard Data CHO Place of
Types Formulation Low
Data
Low GI
Distribution
GI Ref.
Mean
Value Blood Sample
Type Sample
Size Standard
Meal Av. CHO
(g)/Portion Place of
Analysis
‐ spaghetti, dried Types at high temperature (80 Formulation Data Distribution Ref.
-small farfalle § durum wheatdurum wheatand
flour, carrot (var.pumpkin
Duilio) flour Value
32.6
pulpsCategory 5.0 º wheat capillary
44.0n 1: 100% refined
6.1 Type
capillary 10 Size
10 GMeal
G (g)/Portion
50.0
50.0 Analysis
Italy
Italy [36]
[37]
°C) *
Foods 2021, 10, x FOR PEER REVIEW wheat flour, algae (eucheuma cottonii) flour Category n 1:Low 100% GIrefined wheat 4 of 16
-pasta, dry *
‐ spaghetti § durum wheatoil flour 44.4
33.0 n.a.º
6.0 capillary
capillary 10 10 WB G N/A
50.0 Indonesia
Italy [18]
[37]
(21%), eggs, cooking Low GI
‐ spaghetti, dried ‐ pipe at
spaghettihigh temperature
* (80
Foods 2021, 10, x FOR
-small PEER§ REVIEW durum wheat flour,white
durum wheat
tomato wheat
(var. flour
andDuilio) flour
carrot pulps 36.4
32.6
47.0 35.8
7.0 º**
6.1 venous
capillary
capillary 10 12
10 G G G 50.0
50.0
50.0 IS
Italy
Italy [38]
4[37]
of 16
[36]
‐ spaghetti, dried at °C) high
* temperature (80
-small penne § ‐ spaghetti * durum wheatdurum white wheat
wheat (var.
flour, zucchini flour
and Duilio)
spinachflour pulps 42.1
32.6
48.0 10.8
5.0 º
6.1 ** capillary
capillary 10 10 G G 50.0
50.0 IS
Italy
Italy [38]
[36]
[37]
Foods 2021, 10, x FOR ‐‐ spaghetti °C) * REVIEW
PEER §* durum wheatflour flour 33.0 6.0 ** º capillary 10 G 50.0 Italy [37]
4 [38]
of 16
spaghetti white wheat 43.8 9.2 capillary 10 G 50.0 IS
‐ spaghetti §* durum
white wheatflour
wheat flour 33.0
36.4 Medium 6.0GI
35.8 º** capillary
venous 10
12 G 50.0 Italy
IS [37]
[38]
‐ spaghetti * durum wheat flour 44.0 7.0 º
Table 1. Pasta product characteristics, glycemic index and experimental protocol data. capillary 13 G 50.0 Italy [39]
Foods 2021, 10, x FOR ‐ spaghetti
PEER REVIEW * wheat flour, algaewhite wheat
(eucheuma flour flour
cottonii) 36.4
42.1 35.8 **
10.8 venous
capillary 12
10 G 50.0 IS 4 [38]
of 16
‐ -pasta,
spaghetti dry* *(CT: 15 min) white flour 44.0
56.3 glycemic3.0 n.a. º capillaryn.a. 10
10data. WB G 48.0
n.a. Australia
Indonesia [40]
[18]
‐ spaghettiPasta * Product Table
(14%), eggs,
Characteristics white 1. Pasta
wheat
cooking product characteristics,
flour
oil 42.1
43.8 GI Data10.8index
9.2 ** ** and experimental
capillary protocol 10
Experimental G
Protocol Data50.0 IS [38]
‐ spaghetti * white wheat flour 44.1 19.8 ** capillary 10 G 50.0 IS [38]
Foods 2021, 10, x FOR ‐ spaghettiPEER REVIEW * wheat flour, algae (eucheumawhite wheat
durum cottonii)
wheat flour
flourflour (7%), Mean 43.8
44.0 9.2
7.0 ** º capillary
Blood Sample 10
Sample
13 G
Standard Av. 50.0
CHO PlaceIS of
Italy 4 [38]
of 16
[39]
-pasta, dry
‐ penne *
Types § Pasta Product Characteristics durum
Table 1.wheat
Formulation
Pasta flour 66.4
47.0
product characteristics, GI Data n.a.
4.0 º
Data Distribution
glycemic index capillary 10Experimental
capillaryprotocol data.
and experimental 10 WB Protocol
G n.a.
Data50.0 Indonesia
Italy [18]
[37]
Ref.
‐ spaghetti ‐ spaghetti
* (CT: *15 min) * eggs, cooking
durum oil
wheat
white flour flour 44.0
Value 7.0
3.0 º capillary
Type
n.a. 13
Size
10 G
Meal 50.0
(g)/Portion Italy
Analysis [39]
‐spaghetti semolina flour 47.0
Mean n.a. capillary
Blood Sample 12
Sample G
Standard Av. 48.0
50.0
CHO Australia
Iranof
Place [40]
[41]
‐ spaghetti ‐ Types
* (CT:Pasta
spaghetti 15 * min)
Product Characteristics Formulation
whitewhite
wheat flourflour Category 44.0
44.1
Category n 9:
n Data Distribution
containing
1: 100%
GI Data 3.0other
19.8
refined º** wheat
ingredients n.a.
capillary 10
Experimental G
Protocol Data48.0
50.0 Australia
IS Ref.
[40]
[38]
‐ spaghetti, dry * durumTable wheat1.(var.
PastaSvevo)
product flour 48.0
Value
characteristics, glycemic4.0 index º and experimental n.a. protocol data.
Type 10
Size G
Meal 50.0
(g)/Portion Italy
Analysis [42]
‐ spaghetti * white wheat flour 44.1 19.8 ** capillary 10 G 50.0 IS [38]
‐‐ penne
penne §§
Types Pasta
durum
durum wheat
wheat flour
Formulation flour 47.0
50.0 n 1:Low
Mean
Category Low
100%
Data
4.0
7.0 ºº wheat Blood
GIrefined
GI
Distribution
Sample
capillary Sample
10 Standard
G Av. 50.0
CHO Italy
Place
Italyof [37]
[37]
Ref.
‐ spaghetti,
Foods 2021, 10, xdried FOR ‐ penne
‐spaghetti
at
PEERhigh §temperature
*
REVIEW Product (80Characteristics durum
Table wheat
semolina
1. Pasta flour
flour
product 47.0
Value
characteristics, GI Data
glycemic 4.0
n.a.
indexº and capillary
Type
experimental protocol Experimental
10
12
Size
data. Protocol
G
Meal Data50.0
(g)/Portion Italy
Iran
Analysis 4 [37]
[41]
of 16
‐ spaghetti § durum wheat flour 50.0 Low GI 9.0 º capillary 10 G 50.0 Italy [37]
-pasta
‐ spaghetti,
*
‐spaghetti
°C) * dry* * durum
protein
durum
wheat
wheat
(var.flour
enriched
semolina(var.
Duilio) flour
Svevo) flour
32.6
28.0
47.0
Mean
48.0
Category n 1: 100% n.a.ºº wheat Blood
1.0
6.1
4.0
refined
capillary
n.a.
capillary
Sample
n.a.
10 10
12
Sample
10
G G G
Standard Av. 50.0
49.0
50.0
CHO Italy
Australia
Iranof
Place
Italy
[36]
[40]
[41]
[42]
‐ spaghetti, dried
-spaghetti, ‐ spaghetti Types
at
dryhigh §
temperature
§ Pasta (80 85% durum durum wheat
Formulation
wheat semolina,flour 51.0 Data 9.0 º
Distribution 4 of 16 capillary 10 G 50.0 Italy [37]
Ref.
‐ spaghetti,‐ penne dry
‐ spaghetti § * Product Characteristics
dry durum
durum wheatwheat
wheat
durum (var. Svevo)
(var.
(var.®Duilio)
flour
flour
flour flour 48.0
Value
32.6
33.0 Low
50.0 GI Data 4.0
6.0 ººº
5.0
GI6.1
7.0 capillaryn.a.
Type
capillary 10Experimental
10
Size Protocol
G
GMeal Data50.0
(g)/Portion
50.0 Italy
Analysis
Italy [42]
[36]
[43]
[37]
(CT:‐ spaghetti,
8.5 °C) * § *
min) durum
15% wheat
Barley Balance Svevo) 33.0
52.0
Mean
3.0
Blood
n.a.
Sample
10
10
Sample
G
G
Standard
50.0
50.0
Av. 50.0
CHO
Italy
Italy
Place of
[42]
‐ spaghetti, dried‐ ‐ penne
spaghetti
Types
at high § § *
temperature (80 durum
white wheat
wheat
Formulation flour
flour 50.0
Category
36.4 n 1: 100% 7.0
refined
9.0
35.8
Data Distribution º** wheat capillary
venous 10
12 G
G 50.0 Italy
IS [37]
[38]
Ref.
‐ -spaghetti,
spaghetti, ‐ spaghetti dry
dry §§ (CT: § 8 min) 85% durum wheat durum wheat
semolina,
durum wheat semolina
7.5%
flour Barley 52.0
33.0 4.0
6.0 ºº capillary
capillary 10
10 G
G 50.0
50.0 Italy
Italy [43]
[37]
‐ spaghetti §* durumdurum wheatwheat(var. Duilio)
wheat flour flour Value
32.6
35.0 Low GI
50.0
51.0 9.0 ºº**
3.0
6.1 Type
capillary
capillary 10 Size
10 GMeal
G (g)/Portion
50.0
50.0 Analysis
Italy
Italy
Italy [36]
[43]
[37]
‐ spaghetti, (CT: dried8‐‐ spaghettimin)
at °C)
low*temperature
spaghetti * °C) ® , 7.5%Table
(55Balance white
psyllium
white wheat
1. Pasta
flour
seed
flour
product
42.1
husk characteristics,
36.4 glycemic
10.8
35.8index ** and
capillary
venous
experimental protocol
10
12
data.
G
G 50.0
50.0 IS
IS [38]
[38]
‐ spaghetti, dried ‐ spaghetti
‐ spaghetti, at high dry §§* * durum(80
temperature wheat durum durum
wheat wheat
(var. flour
Svevo) flour Category
52.3
51.0
52.0 n 1: 100% refined
7.0
9.0
3.0 ºº wheat capillary
n.a. 15
10 G
G 50.0
50.0 France
Italy [44]
[37]
[42]
-spaghetti, §‐‐‐ (CT:10
spaghetti
spaghetti
spaghetti
dry min)
* * and experimental durum
white
(var Svevo,
durum
white
wheat
wheat
line SBEIIa)
wheat
wheat
(var.
flour
flour
flour
Duilio)
flour, 58%
flour
43.8
33.0
42.1
32.6
38.0 6.0 **
9.2
10.8
3.0
6.1 º º** capillary
capillary
capillary
n.a. 10
10
10
10 G G
G 50.0
50.0
50.0
IS
Italy
IS
Italy
Italy
[38]
[37]
[38]
[36]
[42]
oduct characteristics,
‐ spaghetti, glycemic
‐ spaghetti, dry
°C)
‐‐‐ spaghetti
spaghetti index
§
* dry
(CT:
Pasta * * 8 min)
Product protocol
durum durum
amylose,
Characteristics durum data.
wheat
7.36% (var.
wheat
wheatRS Svevo)
semolina
flour flour 52.0
44.0 Low
GI GI
Data 3.0
4.0
7.0 º n.a.
capillary 10
Experimental
13 G
Protocol Data50.0 Italy [42]
[43]
[39]
spaghetti
‐ pasta # ** durum white
wheat
white wheat
wheat flour flour
semolina
flour 36.4
52.5
43.8 35.8
8.4 **
9.2 º** venous
capillary
capillary 12
15
10 G
G 50.0
50.0 IS
Italy
IS [38]
[21]
[38]
‐ spaghetti,
‐ spaghetti,
‐ spaghetti, ‐ dried
dried
spaghetti‐ at at
dry
low
spaghetti
* high
§
(CT: temperature
(CT:
temperature
§
15 8 min)
min) durum
(55(80 wheat
°C) (vardurum
Svevo
durum wheat
line
whitewheat semolina
SSIIa)
flour flour,
flour 44% 52.0
33.0
Mean
44.0 4.0
6.0
3.0 º º capillary
capillary
Blood Sample
n.a. 10
Sample
10 G
Standard
G Av. 50.0
50.0
CHO
48.0 Italy
Italy
Place of
Australia [43]
[37]
[40]
-spaghetti, ‐GI ‐‐ spaghetti
short Datadry
spaghetti
Types * ** §
penne durumdurumwhite
wheat
durum wheat
wheat
Experimental flour
flour
flourProtocol
(var. Duilio)
wheat
Formulation 42.1
53.0
flour Data52.3
32.6 10.8
7.0 º**
5.0
49.0 Data Distribution
44.0 3.0
6.1 capillary
n.a.
capillary 10
10 15
13 G G G 50.0
50.0
50.0 IS
Italy
Italy
Italy
France [38]
[37]
[36]
[42]
[39]
[44]
Ref.
‐ spaghetti, dried § ‐ at
(CT:10°C)
low
spaghetti *min)
temperature
* (55 °C) amylose, white2.06%
wheat RS flour 36.4
Value
44.1 35.8
19.8 ** venous
Type
capillary 12
Size
10 G
Meal 50.0
(g)/Portion IS
Analysis [38]
Mean ‐‐fusilli,
spaghetti ‐ dry spaghetti
*#(CT:
(CT:15 *10min)min) Blood Sample durum white wheat
Sample
whitewheatflourflour
Standard
flour 43.8
54.0
Av. CHO
52.3
44.0 Place9.2of**
11.0
7.0
3.0 ºº capillary
n.a. 10
15
10 G 50.0
48.0 IS
UK
France
Australia [38]
[45]
[44]
[40]
Data
§‐‐ (CT:10 Distribution
spaghetti
pasta
‐‐ penne #§ §#**
min) durum wheat flourflour Category 33.0Category 6.0stuffed
º wheatRef. capillary 10 G 50.0 Italy [37]
Value spaghetti
‐‐ spaghetti
spaghetti * Type durum wheat
white
durum
durum
white Size semolina
wheat
wheat
wheat
wheat
flour
flour
flour
Meal
flour
52.5
42.1
47.0
44.0 n 1: 100%
54.9
(g)/Portion
44.1
8.4
n 10.8
n.a.ºº**
4.0
10:
refined
7.0
Analysis
19.8 **
capillary
capillary
n.a.
capillary
15
10
13
10
10
G
G
WB
G
50.0
50.0
50.0
IS
Italy
Italy
IS
[21]
[38]
[37]
[39]
[46]
[38]
Category‐ spaghetti
n 1: 100% ‐‐‐spaghetti
‐ short spaghetti
‐ pasta
spaghettipenne
*refined
(CT: # *15 ** § min) durum white
wheat
durum
white wheat
wheat
semolina
white flour
flour
semolina
wheat flourflour
flour
flour 36.4
52.5
53.0
43.8
47.0
44.0 Low GI
Medium
35.8
8.4
5.0
9.2
n.a.
3.0
GI **ºº** venous
capillary
n.a.
12
15
10
12
10 G
G 50.0
48.0
IS
Italy
IS
Iran
Australia
[38]
[21]
[37]
[38]
[41]
[40]
‐ penne § wheat durum wheat flour 47.0 Medium 4.0GI º capillary 10 G 50.0 Italy [37]
‐
‐ spaghetti, fusilli,
‐ ‐
dried ‐
short
‐ spaghetti
dry #
spaghetti
spaghetti, at penne
(CT:
high dry *
* §
10 *
temperaturemin) (80 durum white
durum
wheat wheat
wheat
(var. flour
flour
Svevo) flour 42.1
53.0
54.0
44.0
48.0 10.8
5.0
11.0
7.0
4.0 º º **
º capillary
n.a. 10
13 G 50.0 IS
Italy
UK
Italy [38]
[37]
[45]
[39]
[42]
‐-ravioli,
spaghetti
Low ‐‐spaghetti
spaghetti
GI* (CT: 15 * min) 100% white
durum wheat
wheat flour
semolina 44.1
58.0 19.8
6.8 º ** capillary 10 G
WB 50.0 IS
Sweden [38]
[47]
fresh § *15 min) durum wheat durum flour, semolina
wheat
stuffed(var. flour
with Duilio) flour
calf meat 47.0
32.6
58.0 n.a.º
7.0
6.1 capillary
capillary 12
10
10 10 G WBG
G 50.0
50.0 Iran
Italy
Italy [41]
[36]
[37]
‐‐fusilli,
spaghetti ‐ dry
‐‐spaghetti,
small *#penne
spaghetti
‐‐ penne
°C)
penne (CT:
(CT: §§ #*10
* dry §*min) durum
white
durum
durum
durum
wheat
whitewheat
wheat
wheatwheat
flourflour
flour
flour flour
flour
(var. Svevo)
43.8
54.0
54.9
44.0
50.0
47.0
59.0
48.0
n.a.**
9.2
11.0
3.0
7.0
4.0
11.0
4.0 ººººº capillary
n.a.
capillary
capillary
n.a.
10
10
10
G
G
G
G
50.0
48.0
50.0
50.0
50.0
IS
UK
Italy
Australia
Italy
Italy
[38]
[45]
[46]
[40]
[37]
[37]
[42]
io) flour 32.6
GI = glycemic ‐‐‐‐spaghetti
spaghetti
spaghetti6.1
index; º = # *
* data capillary
distribution is expressed durum
as
white 10wheat
standard
wheat flour
error
flourof G
mean (SEM); **44.0
54.9
50.0
= data
44.1 distribution
Medium 7.0
n.a.
Italy
GI
19.8is º [36]
expressed
** as capillary
standardn.a.
deviation
capillary (SD); 13
10
G
10= glucose G
WB
solution;
G WB = 50.0
white
50.0 bread; Av. Italy
CHOIS = [39]
[46]
available
[38]
‐ spaghetti spaghetti
‐ penne *§
*, =infused
§not common durum
durum wheatwheat
semolina
wheat(var. flour
flourNol)
flour flour 50.0
33.0
47.0
60.0
50.0 9.0
n.a.ºº
6.0
7.0 capillary
capillary 10
12
10 G
G 50.0
50.0 Italy
Iran
Italy [37]
[41]
[37]
carbohydrates; n.a. available; UK = United Kingdom; NZ =flour
New Zealand; HK: Hong Kong; IS = interlaboratory study: the study
n.a. was performed in Canada, Italia, Australia,
48.0Sweden, New Zealand, West
‐‐ spaghetti
spaghetti
‐ ‐
spaghetti,
‐ macaroni
* (CT:
‐ penne
*
spaghetti
spaghetti
(CT:
dry
15
§ 15
§ *
* *
min)
min) 100%
durum durum
durum
whitewhite
wheat wheat
wheat
wheat
wheat (var.
flour flour
semolina
flour
Svevo) flour
44.0
47.0
58.0
51.0
36.4
48.0
61.0
Medium 3.0
GI
4.0
6.8
9.0
35.8
4.0
5.0 º ºº** capillary
venous
n.a.
10
10
12
10
G
G
WB
G
WB 50.0
50.0
Australia
Italy
Sweden
IS
Italy
Canada
[40]
[37]
[47]
[38]
[42]
[48]
ur 33.0
Indies and South 6.0 º § GF = gluten capillary
Africa; free; § = boileddurum 10wheat
in salted water; flour G in unsalted
# = boiled 50.0water; * = boiled
50.0 9.0in water;[37]
Italy capillary
CT = cooking time; RS = resistant starch; VarG= variety. Italy [37]
‐ spaghetti ‐ spaghetti
*
‐spaghetti
‐‐spaghetti,
small (CT:
penne dry*15 * §* min) 100% white
durum wheat
semolina
durum wheat
wheat flour
semolina
flour
flour 44.1
58.0
47.0
59.0 19.8
6.8
n.a.
11.0 º **
º capillary 10
12 G
WB
G 50.0 IS
Sweden
Iran
Italy [38]
[47]
[41]
[37]
ur 36.4 ‐ fusilli ‐‐ spaghetti
spaghetti
‐ penne
* (CT:
35.8 10 § §*min)
** venousdurum durumwheat
white
durum
durum (var.semolina
wheat
wheat
wheat
12wheat Svevo)
flourGflour
flour
flour 52.0
42.1
50.0
61.0
51.0
50.0 IS3.0 º**
10.8
7.0
9.0 [38] n.a.
capillary
n.a.
capillary 10
10 G
G 50.0
50.0 IS
Italy
UK
Italy [42]
[38]
[37]
[49]
[37]
‐ spaghetti, ‐‐spaghetti,
small
‐ spaghetti ‐ penne
dry penne
*,
§ § * §*8 min)
dry
infused
(CT: durum
common durum
durumwheat
whitewheatwheat
(var.
wheat
wheat (var. flour
Svevo)
Nol)
semolina
flour flour 47.0
59.0
48.0
60.0
52.0
43.8 4.0
11.0
n.a.
4.0
9.2 **ººº capillary
n.a. 10
12
10 G 50.0 Italy
Iran
IS [37]
[42]
[41]
[43]
[38]
ur 42.1 ‐ spaghetti
‐ spaghetti, 10.8 ** §
dry * capillary durum
durum wheat wheat flour
10 (var. Svevo)Gflour 50.0
52.0
50.0 9.0
IS3.0 º º [38] capillary
n.a. 10
10 G
G 50.0
50.0 Italy
Italy [37]
[42]
‐ spaghetti ‐spaghetti
‐atpenne § *§*
*, infused °C) common semolina
durum wheatwheat flour
(var. Nol) flour
flour 47.0
60.0
50.0 n.a.ºº
7.0 capillary 12 G 50.0 Iran
Italy [41]
[37]
ur ‐ spaghetti,
43.8 dried
‐ spaghetti, ‐‐ spaghetti
macaroni
low
dry9.2§temperature
(CT:
** 8 min) (55capillary durum
durum
durum wheat
wheat
10wheat
flour flour
semolina
flour G
61.0
44.0
51.0
52.0
50.0
52.3
5.0
7.0
9.0
4.0
IS7.0 ºº [38]
n.a.
capillary
capillary
capillary
10
13
10
10
15
WB
G
G
G 50.0
50.0
50.0
Canada
Italy
Italy
France
[48]
[39]
[37]
[43]
[44]
‐ ‐ spaghetti,
‐ fusilli
§
spaghetti ‐ (CT:10
macaroni
spaghetti
* (CT:
* (CT: dry
10
min) §*min)
15 *min) durum durumwheat
durum wheat (var.
wheat
wheat
white flour
flourSvevo) flour
flour flour
semolina 48.0
61.0
50.0
44.0 4.0
5.0
9.0 ºº
3.0 n.a.
capillary
n.a. 10
10 G
WB
G
G 50.0
48.0 Italy
Canada
Italy
UK
Australia [42]
[48]
[37]
[49]
[40]
ur ‐ spaghetti, ‐
44.0 dried at low spaghetti, dry
7.0temperature
º * (55capillary
°C) durum wheat 13 (var. Svevo) G 52.0
50.0 Italy [39] 50.0 Italy [42]
‐ fusilli ‐‐ penne
‐‐ spaghetti*pasta
(CT:
spaghetti #§ §*min)
10 durum durum
durum wheat
white wheat
wheat semolina
wheat flourflour
semolina
flour 50.0
52.3
61.0
51.0
52.5
44.1 7.0
9.0
8.4
19.8 ºº** capillary
n.a. 15
10 G 50.0 Italy
France
UK
Italy
IS [37]
[44]
[49]
[37]
[21]
[38]
‐
44.0spaghetti, § (CT:10 dry § (CT:
3.0min)º 8 min) n.a. durum wheat
10 semolina G 52.0
48.0 4.0
Australia [40] capillary 10 G 50.0 Italy [43]
‐ spaghetti
‐ ‐spaghetti, dry §
§ §* durum wheat flour 50.0 9.0 º capillary 10 G 50.0 Italy [37]
ur ‐ spaghetti,
44.1 dried short ‐at
‐ penne
lowpenne
pasta
19.8 temperature
#** °C) durum
(55capillary durum
wheatwheat
durum
wheat
(var. Svevo)
10 semolina flourG flour
flour
52.0
53.0
47.0
52.5
50.0
3.0
IS5.0
8.4 ºº
4.0 [38]
n.a.
capillary
capillary 10
15 G
G 50.0
50.0 Italy
Italy
[42]
[37]
[21]
 Foods 2021, 10, x FOR PEER REVIEW 9

Foods 2021, 10, 2541 10 of 16

Figure 2. GI values2.of
Figure GIthe 10 categories
values of the 10 of pp analyzed.
categories of ppRed diamonds
analyzed. Redcorrespond to high GI pp;
diamonds correspond orange
to high GI diamonds
pp; to
medium GIorange
pp; green diamonds
diamonds to low-GI
to medium GI pp.
pp; Values reported in
green diamonds to the figure
low-GI pp.correspond to the in
Values reported mean value for each
the figure
category. Note: category
correspond n 1:mean
to the 100%value
refined wheat;
for each category
category. n 2:category
Note: 100% whole wheat;
n 1: 100% category
refined wheat;n category
3: other cereal-based
n 2:
products; category n 4: containing egg; category n 5: gluten free; category n 6: containing legumes; category n 7: noodles
100% whole wheat; category n 3: other cereal-based products; category n 4: containing egg; category
and vermicelli; category n 8: containing vegetable or algae; category n 9: containing other ingredients; category n 10:
stuffed. n 5: gluten free; category n 6: containing legumes; category n 7: noodles and vermicelli; category n 8:
containing vegetable or algae; category n 9: containing other ingredients; category n 10: stuffed.
According to the GI classification rank (http://www.glycemicindex.com, accesse
3.2. Formulations
20 July 2021), pp belonging to categories n 1 (100% refined wheat), n 2 (100% w
Flours from barley
wheat), n 3and emmer
(other were theproducts),
cereal-based main floursn 4employed
(containingto egg),
produce pp with legum
n 6 (containing
other cereals (category n 3), followed by spelt and Kamut ® flours. GF items (category n
n 8 (containing vegetable or algae), and n 9 (containing other ingredient) can be class
5) were formulated usingfoods.
as low-GI GF cerealItemsflours (rice, corn,
belonging and millet)
to categories n 5and adding
(gluten legumes
free), n 7 (noodles
(chickpea, soy),vermicelli)
or modified starches (high amylose or
and n 10 (stuffed) had a medium GI.resistant maltodextrin). Among the
items containing legumes (category n 6), only three were formulated with 100% legume
flour (red lentil,
3.2.pea, and soy), while the remaining products were produced through a
Formulations
combination of legume (faba bean, chickpea, and whole yellow pea) and durum wheat
Flours from barley and emmer were the main flours employed to produce pp
flour, or by mixing different legume flours (i.e., grass pea and chickpea flours). Flours from
other cereals (category n 3), followed by spelt and Kamut® flours. GF items (category
wheat, rice, corn, or tubers (i.e., tapioca) were raw materials used for the formulation of
were formulated using GF cereal flours (rice, corn, and millet) and adding legu
noodles and vermicelli (category n 7). Pulps from carrot, pumpkin, tomato, zucchini and
(chickpea, soy), or modified starches (high amylose or resistant maltodextrin). Among
spinach were used for pasta containing vegetable formulations, while only one algae flour
items containing legumes (category n 6), only three were formulated with 100% leg
type (Eucheuma cottonii), added at different percentages (7%, 14%, and 21%), was used
flour (red lentil, pea, and soy), while the remaining products were produced throu
for pasta containing algae production (category n 8). Items containing protein, starchy
combination of legume (faba bean, chickpea, and whole yellow pea) and durum w
ingredients (amylose and resistant starch) or fiber (Barley Balance® , psyllium seed husk)
flour, or by mixing different legume flours (i.e., grass pea and chickpea flours). Fl
were included in category n 9 (containing other ingredients).
from wheat, rice, corn, or tubers (i.e., tapioca) were raw materials used for the formula
of Protocol
3.3. Experimental noodles Data
and vermicelli (category n 7). Pulps from carrot, pumpkin, tomato, zucc
and spinach were used for pasta containing vegetable formulations, while only one a
A total of 71 GI values (equal to 75% of the total GI values) were obtained from
flour type (Eucheuma cottonii), added at different percentages (7%, 14%, and 21%),
capillary blood with respect to venous blood (used for 4% of the total GI values), and in
used for pasta containing algae production (category n 8). Items containing pro
the remaining studies, this information was not available. A total of 74 GI values (78%®of
starchy ingredients (amylose and resistant starch) or fiber (Barley Balance , psyllium
the total GI values) were calculated with a sample size of 10 subjects. Glucose solution as a
husk) were included in category n 9 (containing other ingredients).
standard meal was used for the determination of 76 GI values (80% of the total GI values).
For 73 GI values, the amount of available carbohydrates (Av. CHO) contained for each
3.3. Experimental Protocol Data
portion of pasta was 50.0 g, while for 16 GI values, the Av. CHO content in pasta portion
size ranged from 22.0 A total
g to of
49.0 71g;GInovalues (equal
data were to 75% for
available of the
the total GI values)products.
six remaining were obtained f
capillary blood with respect to venous blood (used for 4% of the
Italy was the place of analyses for 42 GI values (equal to 44% of the total GI values), while total GI values), an
a great heterogeneity emerged for the remaining items.
Foods 2021, 10, 2541 11 of 16

4. Discussion
This study aimed to develop a database of GI values of pp based on the collection of
the data recently reported in the literature. To the best of our knowledge, this is the first
database specifically designed for reporting all GI data on pp, even if several databases
on GI values, calculated either in healthy or diabetic patients, of a wide range of food
items, have been proposed [37,40,45,57–60]. High-GI foods elicit higher postprandial
glycemic responses, which have been associated with several chronic diseases, among
which type 2 diabetes [61,62], cancer [2,63], and cardiovascular diseases [3,61] are the most
relevant. Hence, since low-GI food consumption was associated with weight reduction
and decreased incidence of several pathological conditions [3,4,6,61,64,65], the adherence
to low-GI dietary patterns is strongly recommended by several national guidelines aiming
at cardiovascular disease and diabetes prevention worldwide [66–70]. The present work
confirmed that the GI of refined wheat pasta is low, even if a relevant variability was
observed among GI values belonging to category n 1 (100% refined wheat). Indeed, among
GI values gathered for category n 1, 60% of them were low (n = 21), followed by items
of medium and high GI (29% (n = 10) and 11% (n = 4) for 100% refined wheat pastas at
medium and high GI, respectively). The physical structure of the gluten matrix, formed by
durum wheat starch and wheat proteins, is the main intrinsic factor supposed to explain
the lower glycemic response of 100% refined wheat pasta products with respect to other
products prepared with refined wheat [10–13,71]. In fact, it is well established that wheat
pasta may elicit a lower postprandial glycemic response compared with bread or potatoes
in both healthy and diabetic subjects [11,13,14,72,73]. The presence of high-GI pp among
those belonging to category n 1 could have been probably linked to a different area of
production [18,19,33,51], which reflects a certain heterogeneity in both pasta formulation
and processing technology. The 100% whole wheat items (category n 2) had prevalently low
GI, confirming the tendency of wheat fiber to positively modulate postprandial glycemic
excursions [74]. It seems that the overall concept of the low GI of durum wheat pasta
should be contextualized with the raw materials (common or durum wheat, refined or
whole wheat), their origin, and the technological process used to produce it, rather than
with the experimental conditions (i.e., sample size, characteristics and dietary patterns
of the enrolled subjects, and inter-day variability) applied throughout the study. Despite
pp belonging to category n 3 were classified as low-GI foods, it should be noted that
pp formulated with whole barley flours resulted in high GI, probably due to a weaker
food structure by virtue of the higher amount of insoluble fiber in whole barley [51].
Further human intervention studies are needed to fully clarify the influence of using other
cereals (both in their refined and whole version) on the GI of pasta. It is well known
that food formulation, as well as processing technologies, has been recognized as the
most important factors affecting the GI of food products [29–31,75]. In the present work,
enriched pp were classified into seven categories, reflecting the high variety of raw materials
employed throughout the technological processing to enrich them. Nowadays, several
food production/formulation strategies are implemented to enrich pasta by improving
its nutritional [20,76–78], technological [79–82] and sensorial attributes [83–87]. Moreover,
both nutritional and health claims could be obtained following food enrichment [88],
positively affecting consumer choices [89–92]. Egg pp samples (category n 4) had a low
GI by virtue of egg macronutrients, such as protein and lipids, which may mediate a
reduction in the glycemic excursion [93]. Considering all the samples included in the
enriched pp categories (from categories n 4 to n 10), 29 items (equal to 63% of the total
enriched pp) were categorized as low GI, while the remaining 14 and 3 pp were medium
and high GI, respectively (equal to 30% and 7% of the total enriched pp for those at
medium and high GI, respectively). Based on these results, it is clear that enriched pasta
also tends to maintain a food matrix able to make starch poorly accessible to the enzymatic
activity within the gastro-intestinal tract. On the other hand, it should be considered
that some raw materials added for pasta enrichment might negatively influence its GI.
Among pp belonging to categories n 5 and n 7 (GF, noodles and vermicelli, respectively),
Foods 2021, 10, 2541 12 of 16

a high heterogeneity in GI values for items formulated from the same starchy source
(i.e., rice and corn) emerged. In this case, the absence of further details concerning both
the composition and the technological processes employed for both GF and noodle and
vermicelli production limits any exhaustive conclusions on the link between a product’s
characteristics and its GI. Furthermore, 78% of the total legume pp (category n 6) were
categorized as low-GI items. Legumes are low-GI components of the Mediterranean
diet by virtue of their nutritional properties (i.e., richness in protein and low digestible
starch) [94–96]. Similarly, 67% of pp belonging to category n 8 (containing vegetable or
algae) were also low GI. If vegetables are cooked or dressed with healthful oils, they could
be considered important low-GI foods within our diet [97]. On the other hand, algae are
recognized for their capacity to modulate glycemic response possibly thanks to the richness
in bioactive compounds able to modulate glucose absorption and disposal [98]. As reported
in Table 1, it should be presumed that both soluble fiber and modified starches or protein
did not affect the food matrix structure and, consequently, carbohydrate bioavailability
of pastas. Indeed, 100% of the items belonging to category n 9 were low GI. Dietary fiber,
hydrocolloids, resistant starches and proteins have been shown to be able to slow the
carbohydrate digestion rate [99,100]. Especially for other cereal-based items (category n
3), for GF pp (category n 5), and for those containing legumes (category n 6), GI values
belonging to the same category were highly variable, reflecting the putative role of food
properties [29,31,101], technological processing methods [14,15,20,54,102] and cooking
time [12,31,103,104] in affecting carbohydrate bioavailability for pp, which could appear
similar. Furthermore, since GI data for similar pp were presented as mean values and
were collected from different human studies, the possible inter-individual variability in
carbohydrate metabolism should also be taken into account [31,101,105,106]. The same
factors may explain the variability observed among items belonging to different categories,
which were not comparable. Similar pp (i.e., in terms of type, size, and shape) have
different GI, since they could have been formulated by different brands or food factories
and by means of several different raw materials (i.e., non-local flours) or a variety of
technological methods. This variability could be greater for foods prepared to be sold in
different national markets, given that the same product could be formulated depending
on the country in which it will be commercialized [19]. We collected pp without any
condiment added to avoid any confounding factors, since their role in modifying the
glycemic excursion was clearly demonstrated [39,107–109]. Finally, both data on pasta
formulation or regarding the experimental protocol employed for GI measurement were
not always available, representing a limitation of the present study and proving the need
for well-designed studies. The lack of data for some categories limits the conclusions for a
clear relation between pasta formulation and GI value.

5. Conclusions and Future Perspectives

Overall, pasta is confirmed to be a medium–low-GI food. The present database would
be a useful tool for pasta producers to formulate enriched pp with a high nutritional value.
In fact, pasta with a high nutritional value and a low GI should be the industrial target,
also keeping in mind specific consumer categories (e.g., celiac disease or type 2 diabetes
patients). The observed variability for GI values of pp belonging to the same category, and
to different categories, proves the inevitable role of formulation in influencing the GI of
pasta, one of the most consumed starchy foods in our diet. Further human intervention
studies are needed to obtain a clearer picture of this relationship.

Author Contributions: Conceptualization, G.D.P. and F.S.; methodology, G.D.P., R.D. and C.S.;
investigation, G.D.P., M.D. and F.S.; data curation, G.D.P., R.D., C.S. and M.D.; writing—original draft
preparation, G.D.P. and R.D.; writing—review and editing, G.D.P., F.B., M.D. and F.S.; supervision,
M.D. and F.S. All authors have read and agreed to the published version of the manuscript.
Funding: This research received no external funding.
Conflicts of Interest: The authors declare no conflict of interest.
Foods 2021, 10, 2541 13 of 16

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