Fibre-Enriched Pasta from Wet Milled Royal Quinoa: Technological and Nutritional Characterisation

Quinoa fibre-rich fraction (QFi), obtained through wet milling, represents an innovative approach to improving the nutritional and functional quality of cereal-based products. Unlike conventional whole quinoa flour (WhQF), wet milling induces phytate losses during steeping, generating ingredients with enhanced mineral bioavailability. This study evaluated the incorporation of QFi into wheat pasta, assessing dietary fibre contribution, mineral bioavailability, cooking behaviour, and colour. Six fortified formulations were prepared by partially replacing wheat flour with WQF (white, red, or black) or QFi from the same varieties, with inclusion levels adjusted to provide equivalent dietary fibre across formulations. All quinoa-enriched pastas raised dietary fibre contribution compared with the control. Mineral contents also incremented, with the greatest values observed in formulations containing black quinoa ingredients. Fe and Zn contents were greatest in pastas with black WhQF, while Ca concentration was richer in formulations containing black QFi. Mineral absorption may be partially inhibited in pastas with WhQF, particularly in those containing the red quinoa. In contrast, QFi showed reduced phytate levels, highlighting the nutritional advantage of wet milling. Technologically, quinoa ingredients increased water absorption during pasta cooking. Overall, wet milled QFi provides a novel alternative to WhQF, combining improved mineral bioavailability with suitable technological properties for pasta processing.