The objective of this study was to evaluate the impact that the addition of inulin HPX, in thequantities of 0, 5, 10 or 20%, has on nutritional and sensory properties of spelt pasta. Additionally, thisstudy evaluates the sensory performance in terms of quality of pasta with 20% of inulin byinexperienced consumers and examines consumer attitudes toward spelt pasta with inulin as afunctional food. Addition of inulin adversely influences pasta texture and positively influenced pastacolor (increased brightness by 4% and reduced the share of red color by 4.6%) and nutritivecharacteristics of pasta. Pasta with 20% of inulin is a new functional product with modified nutritionalproperties, being a dietary fiber content of 18.94 g, decreased digestible carbohydrates in the amount of43.2% and reduced energy of 27.2%. Sensory analysis shows high scores for all the examinedproperties, especially for overall quality, texture and taste. However, female consumer gave statisticallyhigher scores. The survey results indicate the presence of significant differences between consumerattitudes toward pasta with inulin as a functional food regarding gender, age and income level. Finally,the results of the study suggest that by using inulin HPX it is possible to enhance the nutritional andsensory quality of wholemeal spelt pasta, in a way that is acceptable by consumers.
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