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

Abstract 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 less homogeneous (dotting), as well as 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.