Traditional Tunisian Pasta "Nwasser" Enriched with Wheat Bran: Impact on Physicochemical Quality, Nutritional Profile, and Acute Post-Prandial Glycemic Response in Healthy Individuals

Abstract

Aims: This study aimed to formulate and develop traditional Tunisian pasta “Nwasser” enriched with wheat bran and to characterize its quality. Specific objectives included the comprehensive assessment of its quality attributes, techno-functional properties, nutritional profile, and consumer acceptance.

Material and Methods: Traditional pasta Nwassers formulations were produced with the incorporation of wheat bran (containing 41% dietary fibers) at concentrations of 0% (control), 3%, and 6%. Proximate composition, CIE Lab color, and techno-functional and cooking quality properties were determined. Acute post-prandial blood glucose concentrations were monitored in twelve healthy volunteers at 30-min intervals until 180 min post consumption of pasta. Consumer acceptability of the bran-enriched products was assessed via an online questionnaire administered to 172 respondents (67% women; 83.4% aged under 40 years old; 99% regular pasta consumers).

Results: The consumer survey revealed that 76% of participants were aware of the health benefits associated with wheat bran, and a substantial majority (96% of respondents) expressed willingness to consume WB-enriched pasta. The primary consumption drivers were health benefits (59% of respondents) and taste preferences (30%). Formulation analyses indicated that the 3% and 6% WB indicated increased the water holding capacity and reduced the optimal cooking time of the WB-enriched pasta Nwassers compared to the control, simplifying home preparation. However, no significant differences were observed in oil holding capacity or swelling index. Interestingly, the addition of wheat bran at levels of 3% or 6% in pasta Nwassers resulted in an improvement of nutritional composition with a significant increase in ash content, as well as total fiber levels, but not in total phenolic compounds. Moreover, supplementation of pasta with WB enhanced the in vitro pasta antioxidant activity, as well as to a decrease in acute post-prandial blood glucose concentrations in healthy volunteers, compared to control pasta. The visual appearance and color of the enriched pasta were affected in comparison to the control samples; specifically, CIE L* and b* values decreased, while the a* value increased, suggesting a shift towards a brownish hue.

Conclusions:  This research pointed out that wheat bran-enriched traditional pasta presents a promising opportunity for developing functional foods with enhanced nutritional value and consumer acceptability, contributing to both public health and a circular economy by utilizing a wheat flour processing by-product, while maintaining cultural relevance.

Keywords: Wheat Bran Enrichment; Nutritional Quality: Post-Prandial Glycemic Response: Circular Economy: Consumers’ acceptability.