Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion

摘要

Background and objectives: Wheat bran is commonly used in pasta products and is an excellent source of phytochemicals, but it creates various processing and consumer acceptability issues. Proteins extracted from bran (WBPC) have potential to improve the protein content and protein quality of pasta, but their contribution to the phytochemical content of pasta is unknown.