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

Document Type: Review article


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



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.


Agama-Acevedo, E., Islas-Hernandez, J. J., Osorio-Diaz, P., Rendon-Villalobos, R., Utrilla-Coello, R. G., Angulo, O., & Bello-Pérez, L.A. (2009). Pasta with unripe banana flour: physical, texture, and preference study. Journal of Food Science, 74, S263–7
Ahmadi, B. M., & Nasehi, B. (2017). Study of adding dried orange pulp on the properties of dough and bread. Journal of Food Science & Technology, 66, 323-32
Ajila, C. M., Aalami, M., Leelavathi, K., & Prasada, U. J. S. (2010). Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations. Innovation Food Science and emerging technologies, 11, 219-24
 Aktan, B., & Khan, M. (1992). Effect of high-temperature drying of pasta on quality parameters and on solubility, gel electrophoresis, and revered-phase high-performance liquid chromatography of protein components. Cereal Chemistry, 69, 288-95
Anderson, J. W., Baird, P., Davis, R. H., Ferreri, S., Knudtson, M., Koraym, A., ... & Williams, C. L. (2009). Health benefits of dietary fiber. Nutrition reviews67(4), 188-205.
Aravind, N., Sissons, M. J., & Fellows, C. M. (2012a) Effect of soluble fiber (guar gum and carboxy methylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti. Food Chemistry, 131, 893–900
Aravind, N., Sissons, M. J., Fellows, C. M., & Blazek, J. (2012b). Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti. Food Chemistry, 132, 993-1002
Aravind, N., Sissons, M. J., Fellows, C. M., Blazek, J. V., & Gilber, E. P. (2013) Optimization of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics. Food Chemistry, 36, 1100–1109
Azarpazhooh, R., Saeedi, M., Abdollahzadeh, A., Enayatti, A., Amini, M., Seydyagobi, A. (2011). Effect of inulin on the rheological properties of pasta dough. Journal of Food Science & Technology Innovation, 3, 15-27
Bahnassey, Y., Khan, K., & Harrold, R. (1986). Fortification of spaghetti with edible legumes. II. Rheological, processing, and quality evaluation studies. Cereal Chemistry, 63, 216–219
Basinskiene, L., & Schoenlechner, R. (2007). The influence of alternative cereals on noodle quality. Chemine Technologija (Kaunas, Lithuania), 1, 74–79
Berglund, P. T., Fastnaught, C. E., Holm, & E. T. (1992). Food uses of waxy hull-less barley. Cereal Food World, 37, 707–714
Bergman, C. J., Gualberto, D. G., & Weber, C. V. (1994). Development of a High-Temperature-Dried Soft Wheat Pasta Supplemented with Cowpea (Vigna unguiculata (L.) Walp). I. Cooking Quality, Color, and Sensory Evaluation. Cereal Chemistry, 71, 523-527
Borneo, R., & Aguirre, A. (2008). Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour. LWT, 41, 1748–1751
Brennan, C. S., & Tudorica, C. M. (2007). Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. Journal of Food Science, 72, S659–665
Brennan, S., Kuri, V., & Tudorica, M. (2004). Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chemistry, 86, 189-193
Bustos, M. C., Perez, G. T., Leon, A. E. (2011). Sensory and nutritional attributes of fiber-enriched pasta. Food Science Technology International journal, 44, 1429–1434
Chillo, S., Monro, J. A., Mishra, S., & Henry, C. J. (2010). Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycemic impact measured in vitro. International Journal of  Food Science Nutrition, 61, 149–160
Ciccoritti, R., Nocente, F., Sgrulletta, D., & Gazza, L. (2019). Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process. LWT101, 10-16.
Davoudian, M., Nasehi, B., & Seyedin, M. (2019). Optimization of physical, chemical and functional attributes of pasta enriched with palm seed powder. Food Science and Technology, 91, 169-180.
Edwards, N. M., Biliaderis, C. G., & Dexter, J. E. (1995). Textural characteristics of whole wheat pasta and pasta containing non-starch polysaccharides. Journal of Food Science, 60, 1321–1324.
Eftekhar-Fasaiy, L. (2003). Pasta enrichment with white beans flour and Its Effect on physicochemical and sensory characteristics. Thesis of Ms.c, Shahid Beheshti University.
Foschia, M., Peressini, D., Sensidoni, A., Brennan, M .A., & Brennan, C. S. (2015). Synergistic effect of different dietary fibres in pasta on in vitro starch digestion. Food Chemistry, 172, 245–250.
Gallegos-Infante, J. A., Bello-Perez, L. A., Rocha-Guzman, N. E., Gonzalez-Laredo, R. F., & Avila-Ontiveros, M. (2010). Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and indigestible carbohydrates in spaghetti. Journal of Food Science, 75, H151–156
Gelencsér, T., Gál, V., Hódsagi, M., & Salgó, A. (2008). Evaluation of quality and digestibility characteristics of resistant starch-enriched pasta. Food & Bioprocess Technology, 1, 171–179
Gimenez, M. A., Drago, S. R., Greef, D., Gonzalez, R. J., Lobo, M. O., & Samman, N. C. (2012). Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation. Food Chemistry, 134, 200–206.
Graf, E., & Dintzis, F. R. (1982). Determination of phytic acid in foods by high-performance liquid chromatography. Journal of Agriculture and Food Chemistry, 36, 1094-1097.
Grant, L. A., Dick, J. W., & Shelton, D. R. (1993). Effects of drying temperature, starch damage, sprouting and additives on spaghetti quality characteristics. Cereal Chemistry, 70, 676–684
Hernandez-Nava, R. G., Berrios, J. d. J., Pan, J., Osorio-Diaz, P., & Bello-Perez, L. A. (2009). Development and characterization of spaghetti with high resistant starch content supplemented with banana starch. Food Science Technology International, 15, 73–78.
Kordonowy, R. K., & Youngs, V. L. (1985). Utilization of durum bran and its effect on spaghetti. Cereal Chemistry, 62, 301–308.
Lu, X., Brennan, M. A., Serventi, L., Liu, J., & Brennan, C. S. (2018). Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. Food Chemistry, 264, 199–209.
Makki, K., Deehan, E. C., Walter, J., & Bäckhed, F. (2018). The impact of dietary fiber on gut microbiota in host health and disease. Cell host & microbe23(6), 705-715.
Manthey, F. A., & Schorno, A. L. (2002). Physical and cooking quality of spaghetti made from whole wheat durum. Cereal Chemistry, 79(4), 504-510.
Marconi, E., Graziano, M., & Cubadda, R. E. (2000). Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and beta-glucans. Cereal Chemistry, 77, 133–139.
Martín-Esparza, M. E., Raigón, M. D., Raga, A., & Albors, A. (2018). High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food science and biotechnology27(4), 1075-1084.
Melland, R., Newman, R. K., McGuire, C. F., & Eslick, R. F. (1984). The effects of bleach treatment on pasta made from a series of barley genotypes. Cereal Research Communications, 12, 201–207
Morad, M., & Afifi, S. (1980). Macaroni supplemented with lupin and defatted soybean flours. Journal of Food Science, 45, 404-405.
Nasehi, B. (2007). Effect of process conditions on physical, chemical and functional attributes of pasta enriched with soy flour. Thesis. Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Nasehi, B., Jooyandeh, H., & Nasehi, R. (2011). Quality Attributes of Soy-pasta During Storage Period. Pakistan Journal of Nutrition, 10(4), 307-312.
Nasehi, B., Mortazavi, S. A., & Zangane, H. (2011). The effect of gluten on the quality of spaghetti enriched with whole soy flour. Journal of Food Science and Technology, 32(2), 51-59.
Nasehi, B., Mortazavi, S. A., Razavi, S. M. A., Mazaheri, T. M., & Karim, R. (2009a). Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach. International Journal of Food Science and Nutrition, 60, 112-125.
Nasehi, B., Mortazavi, S. A., Razavi, S. M. A., Nasiri,  M. M., & Karim, R. (2009b). Optimization of the extrusion conditions and formulation of spaghetti enriched with full fat soy flour based on the cooking and color quality. International Journal of Food Science and Nutrition, 60, 205-214.
Nasehi, b., Razavi, M., & Ghodsi, M. (2015). Investigation of the physicochemical, sensory and microbial characteristics of baguette enriched with Aloe Vera gel powder during storage. Journal of Food Research, 25(2), 249-258.
Nasehi, B., Razavi, S. M. A., Mortazavi, S. A., & Mazaheri, T. M. (2016). Textural characteristics of pasta as influenced by whole soy flour. Iranian Food Science and Technology Research Journal, 11(6), 719-728.
Negro, C., Tommasi, L., De Bellis, L., Miceli, A., & D’Oria, F. (2007). Development of improved pasta enriched with inulin. Ingredienti Alimentari, 6(5), 23–26.
Nilusha, R. A. T., Jayasinghe, J. M. J. K., Perera, O. D. A. N., & Perera. P. I. P. (2019). Development of pasta products with nonconventional ingredients and their effect on selected quality characteristics: a brief overview. International Journal of Food Science.
Padalino, L., Conte, A., Lecce, L., Likyova, D., Sicari, V., Maria, Pellicanò, T., Poiana, M., & Del Nobile M. A. (2017). Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre. Czech journal of Food Science, 35, 48-56.
Padalino, L., D’Antuono, I., Durante, M., Conte, A., Cardinali, A., Linsalata, V., Mita, G., Logrieco, A. F., & Del Nobile, M. A. (2018). Use of olive oil industrial by-product for pasta enrichment. Antioxidants, 7(4), 59.
Palavecino, P. M., Curti, M. I., Bustos, M. C., Penci, M. C., & Ribotta, P. D. (2020). Sorghum Pasta and Noodles: Technological and Nutritional Aspects. Plant Foods for Human Nutrition, 75, 326-336.
Pasqualone, A., Gambacorta, G., Summoa, C., Caponio, F., Miceli, G., Flagella, Z., Marrese, P., Piro, G., Perrotta, C., Bellis, L., & Lenucci, M. (2016). Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chemistry, 15(213), 545–553.
Petitot, M., Barron, C., Morel, M. H., & Micard, V. (2010). Impact of legume flour addition on pasta structure: consequences on its in vitro starch digestibility. Food biophysics, 5, 248-249.
Rajeswari, G., Susanna, S., Prabhasankar, P., & VenkateswaraRao, G. (2013) Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Bioscience, 4, 13 – 20.
Rayas-Duarte, P., Mock, C. M., & Satterlee, L. D. (1996). Quality of spaghetti containing buckwheat, amaranth, and lupine flours. Cereal Chemistry, 73(3), 381 – 387.
Sabanis, D., Makri, E., & Doxastakis, G. (2006). Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal Science of Food and Agriculture, 86, 1938–1944
Shahidi, F., Nasehi, B., & Rastgoo, A. (2007). Pasta technology, Ferdowsi University Publication Company, Mashad, Iran.
Shogren, R. L., Hareland, G. A., & Wu, Y. V. (2006). Sensory evaluation and composition of spaghetti fortified with soy flour. Journal of Food Science, 71(6), S428–432.
Soliman, G. A. (2019). Dietary fiber, atherosclerosis, and cardiovascular disease. Nutrients11(5), 1155.
Sozer, N., Dalgic, A. C., & Kaya, A. (2007). Thermal, textural and cooking properties of spaghetti enriched with resistant starch. Journal of Food Engineering, 81, 476–484.
Vernaza, M. G., Biasutti, E., Schmiele, M., Jaekel, L. Z., Bannwart, A., & Chang, Y. K. (2012). Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures. International Journal of Food Science and Technology, 47(6), 1302–1312
Veronese, N., Solmi, M., Caruso, M. G., Giannelli, G., Osella, A. R., Evangelou, E., ... & Tzoulaki, I. (2018). Dietary fiber and health outcomes: an umbrella review of systematic reviews and meta-analyses. The American journal of clinical nutrition107(3), 436-444.
 Yaseen, A. A. E., & Shouk, A. A. (2007). High dietary fiber pasta: processing and evaluation. Egyptian Journal of Food Science, 35, 47–58.
Yokoyama, W. H., Hudson, C. A., Knuckles, B. E., Chiu, M. C., Sayre, R. N., Turnlund, J. R., & Schneeman, B. O. (1997). Effect of barley beta-glucan in durum wheat pasta on human glycemic response. Cereal Chemistry, 74, 293-296.
Zarzycki, P., Sykut-Domańska, E., Sobota, A., Teterycz, D., Krawęcka, A., Blicharz-Kania, A., ... & Zdybel, B. (2020). Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality. Foods9(4), 404.
Zhao, Y. H., Manthey, F. A., Chang, S. K. C., Hou, H. J., & Yuan, S. H. (2005). Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. Journal of Food Science, 70(6), 371–376.