Effect of pea ( <scp> <i>Pisum sativum</i> </scp> ) cooking water on the <scp> <i>in vitro</i> </scp> predicted glycaemic response of wheat pasta
Overall, adding PCWFD to pasta can slow starch digestion and improve its nutritional quality. This study underscores the potential of PCWFD as a functional, eco-friendly ingredient that supports both health and resource recovery objectives. © 2025 Society of Chemical Industry.
Authors
- Venkata Chelikani (ORCID: https://orcid.org/0000-0003-4241-6963)
- ESTHER H‐J. KIM
- Marco P. Morgenstern (ORCID: https://orcid.org/0000-0002-6262-0294)
- Keegan Burrow (ORCID: https://orcid.org/0000-0002-5411-7832)
- Yanyu Zhang
- Luca Serventi
Institutions
- Plant & Food Research (NZ)
- Lincoln University (NZ)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-26
- DOI
- https://doi.org/10.1002/jsfa.70408
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00