**4. Conclusions**

The obtained results have proved that, by using the appropriate additive β-glucans and simultaneously adding vital wheat gluten and xanthan gum, it is possible to obtain a functional product with high quality properties. The inclusion of xanthan gum and vital wheat gluten improved the cooking quality of the pasta. The addition of β-glucans reduced the negative color changes caused by the addition of xanthan gum and vital wheat gluten in the uncooked products. In contrast, the higher levels of β-glucans (15–20%) in the cooked products contributed to the darkening of the pasta and increased the yellowness, but the pasta was still less yellow than the control. The addition of β-glucans significantly increased the viscosity of the pasta. The highest 20% addition of β-glucans did not cause deterioration of the sensory quality of the uncooked products. In the case of the cooked pasta, the large addition of β-glucans (20%) produced a negative increase in adhesiveness and deteriorated the springiness, color, and taste of the product. In summary, the use of a 10–15% additive of β-glucans and 5% additive of vital wheat gluten and xanthan gum yielded functional pasta containing 3.3–5.5 g β-glucans/100g with high cooking quality and sensory attributes.

**Author Contributions:** Conceptualization. A.S.; Formal analysis. A.S., A.K. and E.S.-D.; Methodology. A.S.; Project administration. A.K.; Writing – original draft. A.K.; Writing – review & editing. A.K. and A.S. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Conflicts of Interest:** The authors declare no conflict of interest.
