Improving Nutritional Value Of Pasta Enriched With Wheat Bran

The aim of the present study is to introduce the wheat bran (Triticum), at different incorporation rates (10, 15, 20 and 25 %), in local pasta, in order to obtain fiber aestivum enriched products. For this purpose, nutritional, sensory and microbiological characteristics of pasta were analyzed. The results obtained revealed that pasta had a satisfying nutritional and technological quality. The Sensory characteristics and cooking quality of pastes as well as their nutritional quality were evaluated and compared to the control sample free of wheat bran. In general, an increase of optimum cooking time, swelling index and water absorption was induced by incorporating wheat bran in experimental pasta. Pasta enriched with wheat bran showed a dark color, especially with incorporation rates 20% and 25%. Whatever the incorporation rate, all pasta revealed high nutritional value compared to the control, with the exception of the dark color. Finally, this study showed the possibility of elaborating pasta enriched with wheat bran, which is mainly used as animal feed. This incorporation allowed enriching the pasta in complex carbohydrates, protein, fat and minerals, without greatly changing the sensory properties.