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

Hajer  Debbabi; Souha Ben Farhat; Sarra Jribi; Dorra Sfayhi-Terras

doi:10.51745/najfnr.9.SI.S25-S39

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

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DOI https://doi.org/10.51745/najfnr.9.SI.S25-S39

Issue Vol. 9 No. SI (2025): Special Issue - Potential of food by-products

Submitted 2025-03-18

Accepted 2025-12-13

Published 2025-12-15

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Background: Enriching traditional foods with local affordable ingredients allows for the improvement of nutritional status without drastically altering established dietary habits. Wheat bran (WB), the principal by-product of wheat flour processing, represents an inexpensive, nutrient-dense source of dietary fiber, predominantly insoluble fibers.

Aim: 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.

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.

Conclusion: 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 Consumers’ acceptability Nutritional quality Post-Prandial Glycemic Response, Circular Economy

Hajer Debbabi

University of Carthage, National Institute of Agronomy of Tunisia (INAT), Department of Agri-Food Industries, UR17AGR01 – PATIO, 43 Avenue Charles Nicolle, Tunis 1082
Souha Ben Farhat

University of Carthage, National Agronomic Research Institute of Tunisia (INRAT), Field Crops Laboratory, LR16INRAT02, Av. Hedi Karray, Tunis 2049
Sarra Jribi

University of Carthage, National Institute of Agronomy of Tunisia (INAT), Department of Agri-Food Industries, UR17AGR01 – PATIO, 43 Avenue Charles Nicolle, Tunis 1082
Dorra Sfayhi-Terras

University of Carthage, National Agronomic Research Institute of Tunisia (INRAT), Field Crops Laboratory, LR16INRAT02, Av. Hedi Karray, Tunis 2049

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Debbabi, H. ., Ben Farhat, S., Jribi, S., & Sfayhi-Terras, D. (2025). Traditional Tunisian Pasta "Nwasser" Enriched with Wheat Bran: Impact on Physicochemical Quality, Nutritional Profile, and Acute Post-Prandial Glycemic Response in Healthy Individuals. The North African Journal of Food and Nutrition Research, 9(SI), S25-S39. https://doi.org/10.51745/najfnr.9.SI.S25-S39

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