Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour

► Manufacture and characterization of gluten-free spaghetti added with vegetable flour. ► Among the enriched spaghetti, that with the yellow pepper was sensorially the best. ► The yellow pepper flour was produced with two different drying processes. ► The low temperature yellow pepper flour had higher content of the antioxidant components. ► P_LTYP (Pasta with Low Temperature Yellow Pepper) had higher dietary fibers content.