## 4 Discussion  
The observation made during production that the pasta machine increasingly struggles when AF was added to the formulations was not reflected in the net power consumption. However, the boxplot data indicated that samples with dG and AF may well have a higher energy consumption, whereas samples with added CV may have a lower energy consumption and therefore viscosity (Supplementary Data, Figure S3). According to [PERSON] [39], gluten and starch both behave as glassy materials at room temperature (\(\sim\)25 \({}^{\circ}\)C) and low moisture (\(<\)12%). Through the addition of water, gluten undergoes glass transition and at moisture contents of approximately 33% the gluten will flow under applied stress (mixing), with the moisture being evenly distributed. In the further course of the process, the application of mechanical work during extrusion causes the gluten protein to fuse and form the gluten network so that a crumbly dough becomes stable pasta. Temperatures above 55 \({}^{\circ}\)C are avoided in order to prevent irreversible gel formation of the protein [39]. Insoluble dietary fibers have a high water-holding capacity, which results in water competition between fibers, gluten and starch, making the dough less elastic and compact and hence reducing fluidity, which may explain the volume increase and shifted median (Supplementary Data, Figure S3). Moreover, fibers can interact with the vital gluten protein of the durum wheat semolina, impacting the network formation [24; 28; 29]. Higher CV concentrations also appear to affect the gluten network and seem to reduce the dough viscosity. This could be explained by a high water binding ability and a worse gel formation ability of whole, spray dried CV cells [11]. In addition to a potential effect of the ingredients on energy consumption and thus price, the samples 5% CV + AF and 5% CV + dG + AF showed a moisture content above 11% after drying, indicating a higher water-binding capacity of AF. This can be explained by the high water-binding capacity of dietary fibers in general, which is why the consumption of dietary fibers has a positive effect on the digestive tract [40]. Figure 4: Sensory descriptive attributes of the fusilli claiming to be high fiber (AF) and the microalgae fusilli claiming to be high fiber (3% CV + AF) in comparison with commercial fusilli. (**A**) Odor profile, (**B**) taste profile, and (**C**) appearance and mouthfeel descriptors of cooked pasta evaluated by trained Spanish panelists on a 10-point linear scale. (**D**) Principal component analysis of the sensory results given by the trained Spanish panelists. The first two principal components explain 100% of the variance. AF, apple fiber; CV, _C. vulgaris_. Asterisks denote the descriptors for which significant differences were observed. The color changes that could be measured by adding AF (reddish), CV (greenish) or both (green-brownish) correspond to the natural color of the raw materials. Various studies have already shown that a green or red color for pasta has no effect on acceptance, including spinach, red cabbage, tomato, carrot, red beet, microalgae and lentils as colorants [4; 17; 41; 42]. Moreover, colored pasta, e.g., \"pasta tricolore\" (yellow, red, green) or pasta with cephalopod ink (black), is already available on the market and accepted by consumers. Cooking quality and textural characteristics of pasta are determined by physical competition between protein coagulation and starch swelling [24; 43]. If protein coagulation wins, starch particles are trapped, enhancing the firmness of cooked pasta and reducing cooking losses, while successful starch swelling causes protein coagulation in discrete masses, resulting in non-abrasiveness and typically stickiness of the pasta [24; 44]. Therefore, it can be concluded that none of the samples showed an increase in starch swelling due to a loosening of the gluten network structure as neither cooking time, cooking losses nor the stickiness, evaluated by the trained panelists, changed significantly.