Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates

Abstract

Whole wheat pasta is rich in fiber and antioxidants, but presents dark color and altered cooking characteristics. This study aimed to evaluate the effects of yellow (YNC) and pink (PNC) natural concentrates in fresh whole wheat pasta, on its fiber content, and technological, and antioxidant properties. Control pasta (CP) was prepared (70:30 w:w whole grain wheat (WGF): refined wheat flour (RWF)). YNC and PNC were applied (1 to 2 g/100 g) in pastas containing 60 to 70 g/100 g of WGF, following a 22 experimental design, with three central points. YNC and PNC modified whole wheat pastas color, without altering their technological characteristics. Yellow pasta (YP1, 60:40 WGF:RWF w:w, 1 g YNC/100 g) and pink pasta (PP9, 70:30 WGF:RWF w:w, 1 g PNC/100 g) presented similar texture, weight gain and cooking loss to CP, and they were selected for antioxidants analysis. The three pastas had high fiber content (above 6 g/100 g), and PNC caused a significant increase in total phenolics content in raw and cooked whole wheat pasta. The natural-colored concentrates are an alternative for modifying the color of whole wheat pasta while adding functional value to it.

Gluten free pasta with natural ingredient of color and carotene source

“…There is also a growing interest in the use of the BSP as a source of natural coloring and biocomponents in gluten-free products, for example in pre-mixes for breads (Julianti et al, 2017), and cookies (Sousa et al, 2020). There is a crescent interest in the use of naturalcoloring ingredients with a health appeal in pastas, as studied by Wahanik et al (2021) for whole wheat pastas, what could be developed also for GFPs.…”

Root and tuber flours to improve nutritional quality in instant noodles

“…The use of ingredients rich in bioactive compounds can be an alternative for the nutritional improvement of foods (Neves et al, 2021;Vilar et al, 2021;Wahanik et al, 2021). Besides the economic value added, the use of roots and tubers in instant noodles may contribute to enrich the population diet by the increase of bioactive compounds in this product, such as with antioxidant capacity.…”