Hydration and physical properties of vacuum-dried durum wheat semolina pasta with high-fiber oat powder

•Fiber addition increased water uptake, swelling index and decreased cooking loss.•Vacuum drying resulted in higher water absorption and lower cooking loss.•High-fiber oat powder enriched pasta showed a darker colour than semolina pasta.•Vacuum-dried pasta was brighter than convection-air dried pasta.•Reduced pressure during drying resulted in faster water evaporation from pasta.

The objective of this study was to evaluate the impact of high-fiber oat powder addition and vacuum drying on the hydration properties and colour of pasta. Durum wheat semolina was substituted with 0, 4, 8, 12, 16 and 20 g/100 g of high-fiber oat powder. A short cut pasta (fusilli) was processed from wheat semolina and dried in very high temperature in conventional drying system and by using vacuum-dryer. Pasta properties including optimal cooking time, swelling index, water uptake, cooking loss and colour were evaluated. Drying curves for different drying conditions were determined.The results showed that the drying method and oat powder addition level had significant impact on the pasta colour and hydration properties (P ≤ 0.05). Lightness and yellowness were significantly higher in vacuum-dried pasta. Value L* and a* were significantly different in samples with oat powder than in control sample. Water uptake was higher in samples containing high-fiber oat powder than in control sample. Water uptake and swelling index were higher in vacuum-dried samples. Optimal cooking time was decreasing with growing oat powder addition level. The drying curve indicated that vacuum-drying allowed faster water evaporation than atmospheric drying.