Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics

Abstract

The aim of the study was to evaluate certain selected properties of durum wheat pasta fortified with parsley leaf powder. Various levels of parsley leaf powder (2.5, 5.0, 7.5, and 10.0%) were incorporated in order to develop fortified pasta and their effects on nutraceutical properties (total phenolic content, antioxidant activity), cooking quality (optimum cooking time, water absorption capacity, cooking loss), texture (hardness, adhesiveness, extensibility at break, elongation at break), colour and organoleptic attributes were assessed. The results showed that the amount of phenolic compounds increased significantly in the fortified pasta with the increase in the fortification level. Furthermore, the increase in the levels of these bioactive compounds in fortified pasta improved its antiradical ability and its reducing power. Moreover, the addition of parsley leaf powder to the pasta significantly reduced its optimum cooking time, hardness, extensibility at break, elongation at break, lightness and yellowness. In contrast, the incorporation of parsley leaf powder in the pasta significantly increased its water absorption capacity, cooking loss, adhesiveness and greenness. All of the fortified pasta received acceptable scores in overall acceptability. Approximately 93% of the data variance may be explained by the first two principal components and significant correlations were noted between different properties of the pasta. Parsley leaf powder can successfully be used (up to 5.0%) in nutritionally valuable pasta formulations.K e y w o r d s: parsley leaf, pasta, nutraceutical properties, cooking quality, texture

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

“…The results of the present study also indicated a significant correlation between TPC and ABTS radical scavenging activity ( r = 0.98, p < 0.05) and TPC and DPPH radical scavenging activity ( r = 0.97, p < 0.05). Similar dependencies were reported by other authors for pasta enriched with onion skin [ 19 ], parsley leaf [ 30 ], and cereal coffee [ 32 ]. This suggests that the powder from the green parts of the leek can be successfully used in nutritionally valuable pasta recipes.…”

“…Although CL increased with the addition of GL, it did not exceed the acceptable level. A similar trend was observed by Bouasla [ 30 ] for pasta enriched with parsley leaves. In addition, pasta prepared from common wheat flour enriched with kañawa flour showed increased CL [ 31 ].…”

“…This suggests that enriched pasta absorbed less water than the control product. Water content has a strong impact on the mechanical properties of pasta [ 30 ]. The lesser the water content, the higher the strength of the pasta.…”

The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin

“…According to experts in this field of study, the type of prebiotics used in products such as pasta or other bakery products that will be heated (>90 °C), should be resistant to high temperatures and should not melt during the preparation process [ 27 ]. Moreover, the addition of prebiotics should not result in any undesirable taste and texture in the final products which must also continue to be consumer-friendly in terms of appearance and color [ 28 , 29 ].…”

The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin

“…According to the advice of experts, the type of prebiotics used in products that will be heated (>90 °C), such as pasta or other bakery products, should be resistant to high temperatures and not melted during the preparation processes [27]. It also should not lead to any undesirable taste and texture in final products, i.e.…”