Table 3.

Scheme to evaluate 50 g of available carbohydrates for each sample serving.

Pasta Samples		Cooking Time Minutes		Total Starch % Dry Matter	Total Starch %	Serving Containing 50 g Available CHO
ICS	raw		raw	76.39	70.81	70.60
	cooked	13	cooked	78.23	71.43	70.00
COMM	raw		raw	72.63	64.03	78.08
	cooked	11	cooked	73.69	67.32	74.27
RU-DIMESA	raw		raw	70.28	63.52	78.71
	cooked	8	cooked	70.08	64.43	77.61
RU-PONTE	raw		raw	69.89	61.15	81.75
	cooked	9	cooked	66.57	39.15	127.71
TI-DIMESA	raw		raw	67.43	60.21	83.03
	cooked	8	cooked	57.77	52.40	95.43
TI-PONTE	raw		raw	74.58	65.22	76.66
	cooked	9	cooked	70.37	40.90	122.25