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Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta

Author:
Panghal, Anil, Kaur, Ravinder, Janghu, Sandeep, Sharma, Poorva, Sharma, Paras, Chhikara, Navnidhi
Source:
Food chemistry 2019 v.289 pp. 723-728
ISSN:
0308-8146
Subject:
Syzygium cumini, antioxidant activity, ash content, beta-carotene, chemical constituents of plants, cooking, dietary fiber, fruit pulp, pasta, pasting properties, sensory properties, temperature, wheat
Abstract:
Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably elevated the antioxidant activity (5.76 ± 0.02 to 10.20 ± 0.01%), β-carotene (1336 ± 1.84 to 7624 ± 1.57 µg/100 g), total phenolic content (111.2 ± 0.08 to 176.3 ± 0.84 mg GAE/100 g), dietary fiber (7.08 ± 0.01 to 16.6 ± 0.03%) and ash content (0.59 ± 0.01 to 2.96 ± 0.10%). Though with addition of pulp, gruel loss was increased, but it was within acceptable limit i.e. below 10%. Cooking time and pasting temperature of pasta was increased with higher amount of pulp incorporation. Lightness (L*) and yellowness (b*) of the product were decreased with incremental incorporation of pulp while redness (a*) was increased. On the basis of physical, phytochemical and sensory parameters, pasta with 30% pulp was found to be most acceptable with the overall acceptability of (8.1 ± 0.28).
Agid:
6351506