Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten
BACKGROUND: There is a growing interest to increase dietary fiber (DF) consumption due to the health benefits associated with this nutrient. Pulses are considered a good source of non-digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase the indigestible carbohydrate content without altering the texture of the pa