Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics

► Ten and twenty percent resistant starch can be added to pasta with minimal impact on quality. ► RS addition lowers the in vitro starch hydrolysis rate in the pasta. ► In vitro enzymatic digestion enhances crystallinity of the digested pasta residue. ► XRD and SAXS provide evidence to understand changes in pasta digestion.