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The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley cultivars (Manel and Rihane). A mixture of these barley β-glucans was added to spaghetti made with semolina of durum wheat. Cooking quality related traits of functional spaghetti made with durum wheat semolina was investigated. Four spaghetti samples prepared from semolina added with β-glucan ratios: 1, 3, 5 and 7 g/100 g; were developed and compared to the check. Samples were assessed for water absorption, optimal cooking time, cooking loss, swelling index, colour, carotenoids pigments, hardness, moisture, proteins and ash content. Results indicated that spaghetti added with Tunisian barley β-glucans have a good brightness and acceptable general aspect compared to the check. Spaghetti samples showed lower moisture and proteins contents and higher mineral contents and cooking loss. Lower swelling index and hardness properties were noted in incorporated pasta.

Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars