Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

► Semolina substitution with higher MW inulin only affected pasta negatively at 20% incorporation. ► Lower MW inulin affected pasta at much lower doses. ► Only higher MW inulin lowered starch digestion up to 5% substitution. ► Higher MW inulin encapsulated the starch granules in the pasta. ► Maximum crystallinity coincided with maximum reduction in starch hydrolysis (higher MW inulin).