Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

Table 3

The effect of dietary fiber supplementation on pasta quality parameters.

Quality parameter	Effect	References
Water absorption	Increase	[28, 30, 35]
Thickness	Decrease	[29]
Average break strain point	Decrease	[29]
Swelling index	Increase	[30, 31, 33–35]
Elasticity	Decrease	[69]
Optimal cooking time	Increase or decrease	[16, 28]