การพัฒนาพาสต้าสุขภาพ: คุณค่าโภชนาการ คุณภาพประสาทสัมผัส และศักยภาพด้านความยั่งยืน

Natthaporn Subanmanee; Nomjit Suteebut

Authors

Natthaporn Subanmanee Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon
Nomjit Suteebut Faculty of Home Economics Technology, Rajamangala University of Technology Phra Nakhon

Keywords:

Healthy Pasta, Nutritional Value, Sustainability, Food System

Abstract

A staple cuisine that is consumed all over the world, pasta is known for having a lower Glycemic Index (GI) than other cereal-based foods. Its protein matrix, which encloses starch granules and slows enzymatic digestion, is principally responsible for this characteristic. Pasta can therefore be created as a functional food that lowers the risk of non-communicable diseases and promotes health. In order to clarify the mechanisms controlling the quality and health potential of pasta, this article examines and summarizes the connections between nutritional value, sensory quality, and food microstructure. The results show that changes in the dough’s protein microstructure are crucial for the release of glucose and the digestion of starch. The glycemic response can be decreased by limiting enzyme accessibility through a dense and well-developed protein network. The incorporation of dietary fiber, protein, and antioxidants inﬂuences the internal structural organization and metabolic responses, although it may also impose constraints on texture and ﬂavor. Processing technologies such as extrusion, high-temperature drying, and the use of hydrocolloids or modified starches are essential for optimizing structural properties while maintaining desirable sensory characteristics. Furthermore, development strategies are increasingly linked to sustainability, emphasizing the use of alternative raw materials, local plant resources, and agro-industrial by-products to reduce resource consumption and improve food system efficiency. Therefore, the development of health-oriented pasta requires an integrated design approach that considers food structure, nutrition, and processing technologies, alongside environmental impacts. In order to effectively and balancedly meet changing consumer demands, this article suggests that future industrial development should concentrate on positioning pasta as a functional food that can modulate digestion and address individual nutritional needs while also improving sensory quality and encouraging sustainable resource utilization.

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