Aliment mixte « blé dur-légumineuse » : influence de la structuration de leurs constituants sur leurs qualités nutritionnelles et organoleptiques

The “Durum Wheat-legume” pasta is a homogeneous mixture of two categories of food strongly represented in the Mediterranean diet, whose health benefits are highlighted by many epidemiologic studies. This mixed food of nutritional interest was used as model matrix to in vitro study the influence of the food structure on its nutritional qualities or “Matrix effect”. The effect of the structuring of pasta was studied at two scales. First, at little scale, by the comparison of mixed pasta with same composition but different structures obtained by changes in the process conditions; secondly at large scale, by the comparison of one mixed pasta to a mixed meal composed of 65 % of durum wheat pasta and 35 % of legume puree (proportion of legume used to obtain the mixed pasta). The effect of the legume incorporation on the technological and sensory properties of various pasta was also studied. Specific structuring of the pasta obtained by the introduction of legume at 35 % level, coupled to a selected pasta drying, decreased significantly their content of rapidly available glucose. This little scale food matrix effect is contrasting with the lack of effect observed between mixed pasta and mixed meal. It is the first demonstration of the existing link between process, fine structure of a food and nutritional properties. This link involving process parameters shows the significance of the food industries in the design of nutritional properties of foods.