18 - High-fibre pasta products

Abstract

The convenience of pasta in terms of consumer preparation and the relatively uncomplicated ingredient formulation and processing conditions required for the manufacture of pasta, mean that pasta is an excellent model food system and vehicle for the inclusion of Dietary Fibers (DF). Although this inclusion is associated with problems in relation to cooking characteristics and the texture of pasta, it provides a tangible opportunity to develop nutritious, fiber-rich, carbohydrate-rich but Glycaemic Index (GI)-low food products, suitable for the health-conscious consumer. This chapter explores some of the work conducted on fiber addition to pasta and its implications in terms of food structure and function. The specific relationship between fiber ingredients and the reduction in GI has to be established on a fiber by fiber basis as generalizations can be made that may not necessarily hold true when further verification is attempted. However, the incorporation of fiber into pasta can enhance its appeal as a food product rich in slowly digestible carbohydrates. It is possible, therefore, to use fiber enrichment of pasta to manipulate energy intake and weight gain and possibly to have an effect on the perception of satiety. Dietary fiber is just one such ingredient that has the potential to alter the water-holding capacity of a product and compete for water with protein and starch during dough development. Thus, much attention has been focused recently on the incorporation of dietary fiber ingredients into pasta.