Comparative Environmental Impact Assessment of Resistant Starch-Rich Pastas Produced from High-Amylose Soft Wheat or Malted Bean Flour

Mauro Moresi () and Alessio Cimini
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Mauro Moresi: Department of for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, 01100 Viterbo, Italy
Alessio Cimini: Department of for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, 01100 Viterbo, Italy

Sustainability, 2024, vol. 16, issue 20, 1-18

Abstract: Flours rich in resistant starch (RS) are crucial for producing low glycemic index foods, as per Commission Regulation (EU) No. 432/2012. This study assessed the environmental profiles of two high-RS fresh pasta variants: one from malted and decorticated Gradoli Purgatory beans, and another from amylose-rich soft wheat flour, using the Product Environmental Footprint standard method. Both pastas had similar carbon footprints, but the overall weighted score of malted bean pasta was 38% higher than that of the high-amylose wheat pasta, making the latter more economically and environmentally viable. Climate change and water use were major contributors to their environmental footprints, influenced by cultivation practices. Mitigation strategies, such as cultivating drought-resistant beans, are recommended. Although greenhouse gas emissions per gram of protein or RS were similar, overall scores varied, emphasizing the need for sustainable crop selection. Consumer preferences may favor high-amylose wheat for glucose metabolism, while gluten-free, protein-rich needs can be met with malted bean flour, despite its higher environmental impact.

Keywords: fresh pasta; functional foods; Gradoli Purgatory beans; high-amylose soft wheat; low glycemic index; Product Environmental Footprint standard method; resistant starch (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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