In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB–5% seed flour, and 40% WB–10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated. Fiber ingredients increased moisture content, cooking loss, and ash of pasta samples. In contrast, swelling indexing, optimum cooking time, and water absorption decreased. The samples containing high fiber had a darker appearance with a stiffer structure. Microstructure confirmed the presence of a developed protein matrix in the witness sample. But by substitution of the WB, a heterogeneous and dense network with small and large cells formed. The mucilaginous seed flours (WB–QSS and WB–WSS samples) improved the uniformity of pasta microstructure in comparison with WB sample. WB pasta samples reduced all sensory scores, but adding seed flours had a more noticeable influence on increasing the sensory properties. The presence of QSS and WSS resulted in more starchy and elastic texture. By using mucilaginous seeds flour in the production of high‐fiber pasta, the glycemic index decreased more noticeably. This investigation indicates the positive impact of mucilaginous seeds, especially WSS, on pasta sensorial properties, in line with a strong influence on technological characteristics and decreasing the glycemic index. Practical Application This study determined a practical approach to produce high‐fiber pasta by applying mucilaginous seeds with the improvement of technological and sensory properties.

In order to produce spaghetti with reduced calories, the possibility of replacing wheat bran (WB) and processed wheat bran (PWB), as well as xanthan gum at levels of 1 and 2% with flour, was investigated, and its technological, structural, texture, sensory and nutritional characteristics were evaluated. By replacing the bran, the ash content in spaghetti increased (at least 6.9 times). The results showed that the replacement of bran was associated with a significant reduction in the spaghetti water uptake so that the least water uptake was observed in samples containing wheat bran and without xanthan (less than 70.3 units). Cooking loss in spaghetti contains PWB increased sharply (almost 3 times), while adding xanthan did not improve it. Replacing bran significantly reduced the optimal cooking time of spaghetti compared to the control. The firmness of spaghetti strings increased with replacing bran while the presence of xanthan reduced it. The lightness of cooked and raw spaghetti was strongly influenced by the bran content and tended to darken. Sensory evaluation results showed less overall acceptance of bran‐containing samples due to reduced color, flavor, elasticity, firmness, bulkiness, gumminess, stickiness, and integrity scores, while increasing xanthan in most samples caused to improving these properties, leading to increase overall acceptance. Results of nutritional characteristics showed a lower glycemic index and calorie (more than 25%) of bran‐containing samples. Novelty impact statement Spaghetti as a popular cereal food has high calories. A combination of soluble (xanthan gum) and insoluble (processed and unprocessed wheat bran) fibers reduced the glycaemic index and calorie (more than 25%) in spaghetti samples and create spaghetti with acceptable cooking and microstructural properties. Processing of wheat bran led to a decline in technological characteristics in spaghetti samples.