DEVELOPMENT OF HIGH-FIBER PASTA USING COMPOSITE FLOUR FORMULATIONS
Keywords:
High-fiber pasta, composite flour, dietary fiber, wheat flour, functional foods, nutritional quality, pasta formulation, sensory evaluation, food product development, healthy foods.DOI:
1013/161Abstract
The development of high-fiber pasta using composite flour formulations is an important approach for improving the nutritional quality of conventional pasta while maintaining acceptable sensory and technological properties. Pasta is widely consumed because of its convenience, affordability, versatility, and relatively long shelf life; however, traditional pasta is generally produced from refined or semolina-based wheat flour and may provide limited dietary fiber. Increasing consumer awareness regarding digestive health, weight management, blood glucose regulation, and the prevention of diet-related diseases has created a growing demand for fiber-enriched food products. The present study focuses on the development of high-fiber pasta by incorporating different fiber-rich composite flour ingredients into a conventional flour formulation. Composite flour technology allows the nutritional characteristics of pasta to be improved by combining wheat flour with cereal, pseudocereal, legume, or other plant-based flour sources. The study proposes the development of pasta formulations with varying levels of composite flour and evaluates their effects on nutritional, cooking, physical, and sensory characteristics. The research uses an experimental approach in which different formulations are prepared and compared with a control pasta sample. Parameters such as cooking time, cooking loss, water absorption, texture, appearance, flavor, taste, and overall acceptability are considered. The expected findings indicate that moderate incorporation of fiber-rich flour can enhance dietary fiber content while maintaining acceptable cooking and sensory properties. However, excessive incorporation may negatively affect dough development, texture, color, and consumer acceptability. The study highlights the potential of composite flour formulations for developing nutritionally improved pasta products and provides a practical basis for producing functional pasta from locally available plant-based ingredients.
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