Effect of drying profile and whole grain content on flavour and texture of pasta

• Increasing whole grain leads to an increase in bitter, branny and wheaty notes.
• In pasta, phenolic acids and aroma compounds increase with increasing whole grain content.
• Drying only affects pasta firmness and no other sensory property.

Despite the nutritional benefits associated with whole wheat products such as added fibre and antioxidants, changes to flavour and texture have generated disinterest from consumers. Whole grain pasta tends to be bitter and branny in flavour and rougher in texture compared to pasta made from traditional refined flour. The objective of this research was to examine the impact of drying profile and whole grain content on the flavour and texture of pasta and to support this data by instrumental analysis. Descriptive analysis showed pasta with increased whole grain content rated more intense in bitterness, branniness, wheatiness, surface roughness, and graininess. Pasta with lower whole grain content rated more intense in sweetness, starchiness, firmness, and cohesiveness of mass. Drying conditions did not have a significant effect on sensory perception except for firmness where low temperature-long time drying produced firmer pasta than high temperature-short time drying. Phenolic acid content, headspace analysis, and textural analysis supported this data, revealing significant flour × drying interaction across several chemical and physical attributes.