Development of High-Fiber Functional Pasta Enriched with Oat β-Glucan, Apple Pomace, Inulin and Psyllium Husk: Technological and Sensory Evaluation

Consumer demand for functional foods rich in dietary fiber and bioactive compounds has increased substantially due to growing awareness of the relationship between diet and health. Pasta, one of the most widely consumed cereal-based foods worldwide, represents an excellent vehicle for incorporating functional ingredients. Simultaneously, the valorization of agro-industrial by-products supports sustainable food production and circular economy strategies. Therefore, this study aimed to develop high-fiber pasta enriched with selected plant-derived fiber sources and to evaluate its technological, functional, and sensory properties.

Three formulations based on durum wheat semolina were prepared: Formulation I contained 5% oat β-glucan and 5% oat fiber, Formulation II contained 10% apple pomace and 3% inulin, and Formulation III contained 5% psyllium husk and 5% apple pomace. Functional properties of the flour blends, including water-holding capacity, water absorption index, water solubility index, swelling power, emulsifying activity and stability, foaming capacity, and oil absorption capacity, were determined. The quality of uncooked and cooked pasta was evaluated by instrumental measurements of color, texture, and cooking performance. Sensory quality was assessed by a trained panel using a 9-point hedonic scale for appearance, texture, flavor, taste, and overall acceptability. Data were analyzed using one-way analysis of variance (ANOVA), and significant differences among means were determined by Duncan's multiple range test (p < 0.05).

Dietary fiber type significantly affected (p < 0.05) the technological and sensory characteristics of pasta. Formulation I achieved the highest sensory scores and the most favorable texture after cooking, whereas Formulation III also showed satisfactory consumer acceptance despite a less homogeneous structure. Formulation II received lower sensory ratings, likely due to the darker color and characteristic flavor of apple pomace. All enriched formulations demonstrated improved water-binding capacity and functional properties compared with conventional pasta. These findings indicate that oat β-glucan, oat fiber, psyllium husk, inulin, and apple pomace are promising ingredients for developing nutritionally enhanced, sustainable pasta products.