Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review

Document Type: Review article

Author

Department of Food Science & Technology, Payame Noor University (PNU), Iran

10.22059/jfabe.2020.306762.1059

Abstract

Today, due to the interest of consumers in nutritional properties of food, the demands for the production of functional foods have increased. Pasta is one of the most important and high-quality cereals products that has gained a special position for the production of functional foods, due to its high nutritional value, reasonable prices, ease of production and maintenance, and quality stability during its storage. Pasta could be therefore considered as a unique and suitable matrix for enrichment with dietary fibers, which contain micronutrients, phenols, sterols, tocopherols, metal ions, and essential amino acids. The purpose of this paper is therefore to review the effects of adding various dietary fiber sources including cereals, legumes, fruits and vegetables, hydrocolloids and starch resistant, to the characteristics of the pasta product. In general, the study of all dietary fiber sources shows that resistant starches have the potential to improve the quality and sensory properties of the product.

Keywords


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