Corn fiber gum-enriched pasta: Impacts on cooking quality, texture, and in vitro starch digestibility

This study investigated the effects of corn fiber gum (CFG) (2, 4, and 6 g/100 g) on the composition, cooking properties, texture, microstructure, and in vitro starch digestibility of pasta. The addition of CFG increased total dietary fiber content from 2 to 6%. Cooking properties improved, with optimum cooking time extending from 8 to 10 min. The water absorption index and cooking loss decreased, reaching their lowest levels in CFG6 (110 g/100 g and 3.6 g/100 g, respectively). Texture profile analysis revealed increased hardness (from 47 to 66 g) and gumminess, while cohesiveness and chewiness decreased at higher CFG concentrations. Fourier-transform infrared spectroscopy showed that CFG altered protein structure by decreasing intramolecular β-sheets and increasing α-helix and intermolecular β-sheets. In vitro starch digestion showed a substantial reduction in reducing sugar release, with CFG6 displaying the slowest starch hydrolysis rate. Sensory evaluation showed no significant differences in overall acceptance, but taste declined with higher CFG levels. These findings suggest that CFG is a promising functional ingredient for producing fiber-rich pasta with improved digestive properties and potential health benefits, although further flavor optimization is needed for consumer acceptance and to support future innovations in low glycemic index functional foods.