Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index

Abstract Pasta, a staple food worldwide consumed, was fortified with maqui ( Aristotelia chilensis ) berry powder (MBP) and the effect of MBP inclusion evaluated concerning technological, nutritional, sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, 15 g 100 −1 durum wheat semolina MBP. The did not affect moisture content, but water activity decreased in samples, while pH values increasing levels recipe. fully cooking time swelling index reduced, loss firmness increased levels. In addition, total dietary fiber, ash, phenol contents, along vitro antioxidant activities. starch hydrolysis predicted glycemic cooked fresh increase addition. MPB addition to could represent valuable strategy for its nutritional value, maintaining pasta’s technological properties without affecting acceptability.