Pasta optimization for the production of pasta enriched with functional ingredients

Despite being an iconic Italian food, pasta is nowadays appreciated around the world for several reasons, including its versatility and sensory features (i.e., al dente texture). As regards the nutritional properties, apart from being a medium-low glycemic index product, pasta has already been shown to be a good method to incorporate increased nutritional or functional compounds. Indeed, in the last years, different formulations have been developed to improve the nutritional profile of pasta. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional dry pasta. However, incorporating other grains (such as barley, pulses, etc.) or non-conventional ingredients (such as bran, soluble fibre and resistant starch) into the formulation often causes changes in pasta structure and cooking behavior. Thus, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. In this context, this presentation will provide an overview on: (1) the main challenges of the pasta-making process, highlighting the processing variables that most affect pasta quality and elucidating how to optimize certain parameters to ensure the production of pasta with the desired characteristics; (2) the impact of non-conventional ingredients on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion.