Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta.

Fresh pasta is largely consumed in Italy and, given its widespread use worldwide, has been recently used as an important carrier of functional ingredients. In spite of its capability of strongly limiting blood cholesterol levels, β-glucans at high concentrations exert a negative effect on the sensory and texture quality of several the functional foods. This paper focuses on the sensory properties of two nutraceutical low-cholesterol fresh pastas made with wheat flour, semolina and pasteurized egg white and integrated with barley or oat flour high in β-glucans to assure 3 g of β-glucans per serving (100 g). Once the sensory profile of all pasta types examined had been characterized, the Principal Component Analysis allowed the sensory data to be discriminated using just two eigenvectors. In the final consumer test, the novel fresh pasta enriched with oat flour obtained higher scores for odor, external appearance, flavor, mouthfeel, and overall acceptability, than those of the conventional whole egg pasta. The darker color, rougher appearance and smaller homogeneity (dotting), as well as the hints and taste of cereals and fibrousness, gave this special fresh egg white pasta an aspect of craftsmanship and healthiness plus an enrichment of the aromatic bouquet, which increased the consumer preference. • Two low-cholesterol fresh pastas were prepared to assure 3 g of β-glucans per 100 g serving. • Wheat flour, semolina and egg white were blended with barley or oat flour high in β-glucans. • The high β-glucan content did not affect their sensory and texture quality. • Their sensory profiles accounting for 16 attributes were categorized using two eigenvectors. • The fresh egg white pastas for their color, roughness, flavors were preferred to the conventional egg pasta. [ABSTRACT FROM AUTHOR]