Effect of Moringa oleífera pod addition on the digestibility, cooking quality, and structural attributes of functional pasta

Abstract

The current study aimed to formulate pasta by replacing durum wheat semolina (DWS) with Moringa oleífera pod powder (MOPP) in various proportions (0, 5, 10, 15, and 20 g/100 g; w/w, dry basis). The effect of supplementation of MOPP on nutritional, cooking, textural, and consumer acceptability was investigated. The nutrient composition, polyphenol content, and antioxidant potential of semolina pasta improved (p ≤ .05) with increasing MOPP levels (0%–20%). All MOPP‐enriched pastas exhibited a shorter cooking time and an acceptable limit of cooking loss (≤8%), as specified by the FSSAI. The addition of MOPP reduced protein digestibility, hardness, gumminess, and chewiness, while the scores for cohesiveness and springiness did not differ significantly (p > .05). Infrared spectroscopy revealed a higher intensity of functional groups for fortified pastas than the control sample. MOPP pastas showed good sensory acceptability up to 15% substitution level (except at 20% MOPP) and are above the ‘slightly like’ scale on the hedonic rating. The current findings suggest that the inclusion of 15% MOPP in DWS may be a suitable option for making pasta with improved nutritive and functional value without compromising sensory acceptability. Practical applications The current study investigates the effect of incorporating Moringa oleífera pod powder on the quality characteristics of traditional pasta. Enriched pasta demonstrated acceptable cooking, textural, and sensory properties up to a 15% incorporation level. The increased antioxidant content of enriched pasta suggested that moringa pod could be used to develop functional products with a variety of health benefits. Furthermore, the findings of this study will inspire agricultural produce, ensuring nutritional security by reducing reliance on conventional crops and lowering finished product prices.

Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review

“…With regard to the last class (other highly nutritious and functional ingredients) , it was defined in that general way by this team of authors because most of the innovative ingredients considered by such reviewed studies were characterised by multiple different nutritional and functional properties. Accordingly, researchers have developed pasta with various bioactive ingredients, such as: Moringa oleifera pod powder [ 168 ]; Purslane [ 172 ]; Soy okara [ 167 ]; Stinging nettle [ 169 ]; Fermented quinoa flour [ 170 ]; Potato and pigeonpea flour [ 178 ]. Carrob flour [ 176 ] Mushroom powder [ 171 , 180 ]; Brewers spent grain [ 173 , 174 ]; Carrot waste encapsulates [ 177 ]; Olive pomace [ 179 ]; Fish raw material [ 165 ]; Micro and macroalgae [ 166 , 175 , 181 , 182 , 183 , 184 ].…”

Incorporation of Moringa oleifera Leaf Extract in Yoghurts to Mitigate Children’s Malnutrition in Developing Countries

“…Due to its broad spectrum of biological activities, M. oleifera can be used in food, pharmaceutical, and cosmetical applications [ 10 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 ]. By combining its extraordinary nutritional value with the presence of bioactive compounds, such as phenolic compounds, M. oleifera , more particularly its leaves, is a good candidate to produce fortified food to mitigate children’s malnutrition in developing countries ( Figure 2 ).…”

Textural, Cooking Quality and Sensory Acceptability of Noodles Incorporated with Moringa Leaf and Sardine Powders

“…Noodles are the basic meal derived from wheat flour that is widely consumed around the world due to their ease of preparation, low cost, availability and longer shelf life. They are produced by extruding wheat flour mixed with water and other components using an extruder machine, then cutting it into the desired shapes and drying it [1]. Wheat flour is frequently utilized because of its high gluten protein content and appealing white color, which contribute to the end product's good rheological, cooking and sensory qualities.…”