Faut il cuire "al dente" ?
Ne pas cuire ses pâtes « al dente » est un « crime » (et c’est la science qui le dit)
Une étude scientifique a prouvé que la surcuisson des pâtes favorisait l’absorption plus importante de nourriture dans un temps plus rapide. Pas forcément bon pour sa santé.
https://www.sciencedirect.com/science/article/pii/S0950329323000770
https://doi.org/10.1016/j.foodqual.2023.104883
Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components
Received 16 January 2023, Revised 3 April 2023, Accepted 27 April 2023, Available online 3 May 2023, Version of Record 9 May 2023.
Highlights
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Softer components led to higher eating rates due to fewer chews and larger bite sizes.
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Sauce addition increased eating rate by decreasing the number of chews and increasing bite size.
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The eating rates of components cumulatively determined the eating rate of a composite dish.
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The eating rate of a dish could be predicted from the eating rate of its components.
Abstract
Eating rate (ER) is now recognised as an important driver of food and energy intake, and is strongly influenced by a food’s texture. However, little is known about how the textures of multiple food components combined affect the ER of a composite dish. In a full cross-over study, 54 healthy participants (age: 25 ± 7 years, BMI: 22 ± 3 kg/m2) consumed 12 different pasta dishes. The dishes comprised single penne or carrot (hard and soft; 4 samples), single penne or carrot (hard and soft) with tomato sauce (4 samples), and combined penne (hard and soft) with carrots (hard and soft) and tomato sauce (4 samples). Behavioural coding analysis was used to quantify participant ER and oral processing behaviours for each dish. Soft penne was consumed 42% faster than hard penne (P < 0.001) and soft carrots were consumed 94% faster than hard carrots(P < 0.001) when presented as single foods without sauce. The addition of sauce increased ER for both penne and carrots by approximately 30% (both P < 0.001). For the composite dishes, the ER of the dish with soft carrot, soft penne and sauce was consumed 45% faster than the same dish with hard components (P < 0.001). The ER of the composite dishes could be predicted from the ER of its single components. The ER of individual components cumulatively determined the ER of the composite dish, rather than ER being driven only by the slowest dish component. These insights provide guidance on how to compose texture modified meals that moderate both ER and energy intake.
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