Amylose‐to‐Amylopectin Ratio in Pastas Affects Postprandial Glucose and Insulin Responses and Satiety in Males

Postprandial effects of changing the amylose‐to‐amylopectin ratio (Am: Ap) in the starch fraction of pastas were studied. Sixteen male volunteers were served pasta‐based meals containing 19% of energy as protein, 23% fat, 6% sugars, 53% polysaccharides. Four types of pastas were used: pasta ‘N’ from durum wheat flour, and pastas in which 20% flour was replaced by normal corn starch (‘N+’), or by corn starch containing 70% (‘H’) or >75% amylose (‘HH’). Significantly lower postprandial levels of glucose and insulin in the blood and ratings of satiety were found for pastas H and HH. Replacing flour in pasta N by normal corn starch (N+) resulted in a significantly lower late‐phase insulin response. No effect was found of Am:Ap on breath hydrogen.