Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

Abstract

Pasta is a food well suited to supplementation as a functional food because it is stable in storage, is typically consumed in large quantities, and has a texture that is less easily reduced in quality by addition of non-standard ingredients relative to other composite cereal foods. In this chapter, the health benefits of supplementing pasta with dietary fibre are reviewed, followed by discussion of the impact of this supplementation on the textural properties of the pasta measured instrumentally and on the range of sensory attributes important to consumers.