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Packing Fiber Into Pasta Products Is Doable, But A Little Tricky

September 20, 2009: 11:13 AM EST
Pasta manufacturers have a number of good options for adding healthy fiber to their offerings, beyond the traditional use of whole-grain flours, which tend to result in coarser, darker colored products - although adding lighter-colored wheat fiber can lighten the result. Pasta formulators are experimenting with digestion-resistant maltodextrin, resistant starch, polydextrose, and the chicory fiber extracts inulin and oligofructose. Each of these ingredients, of course, adds different flavors and textures, and requires different processing and cooking procedures. Also, by adding fiber, “the protein content of the formulation will be reduced,” a fiber company executive says.
Cindy Hazen, "High-Fiber Pasta Solutions", Food Product Design, September 20, 2009, © Virgo Publishing, LLC
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