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

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. Findings: In this study, WBPC was added to a spaghetti formulae at 0, 1%, 5%, 10%, and 20% (w/w). The dried uncooked spaghetti were characterized for quali-quantitative composition of phytosterols and phenolic acids. Also, both the uncooked and cooked samples were evaluated for total soluble phenolics (TSP) and antioxidant activity (AO). Results showed that pasta with 20%WBPC increased total phytosterol content (similar to 55%), and phenolic acids content (similar to 57%), with ferulic acid being the main component. Cooked spaghetti had reduced TSP and AO compared to the uncooked. However, cooked 20%WBPC spaghetti had significantly higher contents of both TSP (similar to 37%) and AO (similar to 93%) compared to 100% durum semolina spaghetti. The in vitro starch digestion of pasta was not affected by WBPC at these levels. Conclusion: Spaghetti enriched with WBPC has improved phytochemical content without negative changes on pasta in vitro starch digestion. Significance and novelty: WBPC is a suitable ingredient to enhance the phytochemical content of regular spaghetti with potential health benefits.