Abstract
ABSTRACTThe effect of particle size and enhanced levels of high-fiber oat powder and vacuum-drying on pasta quality was investigated. Pasta was fortified with 100 and 200 g/kg of oat powder of fine, medium, and coarse particle size and dried with conventional air-drying and vacuum-drying. Cooking quality, textural properties, color, and total dietary fiber content were determined. The results revealed that particle size reduction and vacuum-drying had beneficial effects on pasta cooking quality and physical properties. Among the enriched samples, vacuum-dried pasta fortified with 100 g/kg of fine, high-fiber oat powder showed the most desirable properties. It was the firmest and lightest, had the lowest cooking loss, and the total dietary fiber content was enhanced to a level of 80.7 g/kg. The obtained results indicated that oat fiber fortification can increase dietary fiber intake, while optimal particle size and the drying method selected can have beneficial effects on the physical properties of pasta.
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