Apillary ten Worth GI Data Variety Meal -spaghetti semolina flour 47.0 n.a.
Apillary 10 Worth GI Data Sort Meal -spaghetti semolina flour 47.0 n.a. G G 50.0 Category n 1: one hundred refined wheat -Irofulven Autophagy capillary spaghetti white wheat flour 44.1 19.eight penne durum wheat flour 47.0 4.0 capillary 10 G 50.0 Sorts Formulation information Distribution spaghetti, dried at high Nitrocefin In Vivo temperature (80 spaghetti durum wheat flour flour Worth Low GI 33.0 six.0 capillary 10 G 50.0 Mean GI Data Blood Sample ten Size Sample Normal (g)/Portion Av. CHO spaghetti white wheat flour 42.1 10.8 capillary 10 G 50.0 Variety Meal 43.8 9.two Table 1. Pasta product qualities, glycemic index and experimental protocol information. -spaghetti, dry durum wheat (var. Svevo) 48.0 Low GI 4.0 G 50.0 durum wheat (var. Duilio) flour Category n 1: 100 refined wheat n.a. 32.6 six.1 Experimental Protocol Information penne durum wheat flour four.0 capillary ten G 50.0 Forms Pasta Item Traits semolina flour Formulation Information Distribution spaghetti, dried at high temperature (80 spaghetti 47.0 n.a. 12 ) spaghetti white wheat flour 36.four 35.8 venous 12 50.0 Foods 2021, ten, x FOR PEER Overview Worth Low GI Variety Meal (g)/Portion capillary 10 G 50.0 spaghetti white wheat flour 43.eight 9.2 Table 1. Pasta solution qualities, glycemic index and experimental protocol information. -penne durum wheat flour 50.0 7.0 10 Size G G 50.0 durum wheat (var. Duilio) flour Category n 1: one hundred refined wheat capillary 32.six six.1 durum wheat flour 44.0 7.0 13 Mean GI Information Blood Sample Sample Typical Av. CHO spaghetti 47.0 n.a. capillary 12 spaghetti, dried at higher temperature (80 ) spaghetti, dry durum wheat (var. Svevo) flour 48.0 4.0 n.a. ten G 50.0 spaghetti durum wheat flour 33.0 6.0 Experimental Protocol Information spaghetti white wheat flour 42.1 ten.8 capillary 50.0 Sorts Pasta Item Traits semolina flour Formulation Data Distribution Foods 2021, ten, x FOR PEER Overview Table 1. Pasta solution characteristics, glycemic index and experimental protocol information. 10 ten G G 50.0 -spaghetti durum wheat flour 50.0 Low GI 9.0 durum wheat (var. Duilio) flour Category n 1: 100 refined wheat capillary 32.6 6.1 spaghetti durum wheat flour 44.0 7.0 capillary 13 G 50.0 spaghetti (CT: 15 min) three.0 n.a. ten 48.0 Worth GI Data Kind Meal spaghetti, dried at higher temperature (80 ) Pasta Solution Traits white flour spaghetti, dry durum wheat (var. Svevo) flour 48.0 4.0 n.a. 10 50.0 spaghetti 33.0 six.0 Experimental Protocol Data penne durum wheat flour 50.0 7.0 capillary spaghetti white wheat flour 36.four 35.8 venous 12 Mean Blood Sample ten Size Sample Standard (g)/Portion Av. CHO capillary 10 G 50.0 spaghetti white wheat flour 43.8 9.2 -spaghetti durum wheat flour 51.0 Low GI 9.0 capillary G G 50.0 durum wheat (var. Duilio) flour 32.six six.1 spaghetti (CT: 15 min) white flour 44.0 three.0 n.a. 10 G 48.0 spaghetti white wheat flour 44.1 19.eight capillary 50.0 Sorts Pasta Solution Characteristics Formulation Data Distribution spaghetti, dried at higher temperature (80 ) spaghetti durum wheat flour 33.0 6.0 capillary ten G 50.0 penne 7.0 36.four 35.8 venous 12 spaghetti durum wheat flour 50.0 9.0 Imply Sample Typical (g)/Portion Av. CHO spaghetti white wheat flour 42.1 10.eight capillary 10 50.0 Foods 2021, 10, x FOR PEER Assessment Form.