SA 42799(2015/X) The project concerns the purchase of a service consisting of the development by the scientific unit of an innovative recipe and technology for the production of long spaghetti pasta with a very low glycemic index (IG40) and low glycemic load (ŁG10). The product to be developed will have a lower IG, at least 16 % and LG less, by at least 38 % compared to the current state of the art in the spaghetti long pasta category. In order to obtain the expected parameters of the product, it will be necessary to develop a new, innovative recipe and production technology. A recipe of pasta will be developed characterised by a number of beneficial health-promoting activities resulting from the content of individual nutrients in raw materials, including compounds that are crucial in shaping the level of IG and ŁG products, including: dietary fiber, β-glucans, resistant starch, vegetable proteins, fat, assimilable carbohydrates. As a result of the project, product innovation will be created on the scale of the Polish and international markets. Scope of tasks: 1 Research on the physico-chemical properties of raw materials intended for the development of a very low IG and ŁG spaghetti noodles recipe and technology for the production of spaghetti long pasta with a very low IG and ŁG index. 3 In vivo studies of index and glycemic load of spaghetti pasta with final recipients. 4 Validation of the developed technology in a semi-operational environment. The result of the project: product innovation: spaghetti long pasta with very low glycemic index (IG40) and low glycemic load (ŁG10). As a result of the project, production technology, composition and nutritional tests will be developed, including tests with end-users in the form of tests for the determination of the value of IG and ŁG of pasta in vivo conditions. The final result of the project will be the final, ready for commercialisation form p