Spelt pasta with addition of inulin as a functional food: sensory evaluation and consumer attitudes

The objective of this study was to evaluate the impact that the addition of inulin HPX, in the quantities of 0, 5, 10 or 20%, has on nutritional and sensory properties of spelt pasta. Additionally, this study evaluates the sensory performance in terms of quality of pasta with 20% of inulin by inexperienced consumers and examines consumer attitudes toward spelt pasta with inulin as a functional food. Addition of inulin adversely influences pasta texture and positively influenced pasta color (increased brightness by 4% and reduced the share of red color by 4.6%) and nutritive characteristics of pasta. Pasta with 20% of inulin is a new functional product with modified nutritional properties, being a dietary fiber content of 18.94 g, decreased digestible carbohydrates in the amount of 43.2% and reduced energy of 27.2%. Sensory analysis shows high scores for all the examined properties, especially for overall quality, texture and taste. However, female consumer gave statistically higher scores. The survey results indicate the presence of significant differences between consumer attitudes toward pasta with inulin as a functional food regarding gender, age and income level. Finally, the results of the study suggest that by using inulin HPX it is possible to enhance the nutritional and sensory quality of wholemeal spelt pasta, in a way that is acceptable by consumers.