Accepted Article This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/cche.10201 This article is protected by copyright. All rights reserved. DR. MARIELA C. BUSTOS (Orcid ID : 0000-0003-4444-065X) Article type : Research Technological and sensorial quality of berry-enriched pasta Bustos M.C. 1 , Paesani, C. 1 , Quiroga F. 1 , León A.E. 1,2 * 1.- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET – Universidad Nacional de Córdoba). Juan Filloy s/n, Ciudad Universitaria, Córdoba, Argentina. 2.- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina. * Corresponding Author: Alberto E. León, E-mail: aeleon@agro.unc.edu.ar. FAX: 54-351- 4334118. ABSTRACT Background and objectives: The objective of this research was to study the effect on technological quality and acceptability of adding dry berries to pasta. Raspberry (RB), boysenberry (BB), blackcurrant (BC) and redcurrant (RC) were dehydrated by freeze-dried (FD) and air-dried (D) methods and added to pasta at 2.5% and 7.5%. Findings FD- and D-berries increased cooking loss; D-BB and D-RC fruits (≈5.8 g/100 g pasta) caused the slightest changes. Berry-enriched pasta showed a decrease in firmness, adhesiveness and chewiness, with FD-berries having the highest detrimental effect. Pasta with FD-berries showed higher polyphenol and anthocyanins than that with D-berries. ABTS