Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics
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Laboratoire de Génie Agro-Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université Frères Mentouri Constantine 1, INATAA 7 km, Constantine, Algeria
Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université Frères Mentouri Constantine 1, INATAA 7 km, Constantine, Algeria
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Agnieszka Wójtowicz   

Dapartment of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612, Lublin, Poland
Final revision date: 2021-12-31
Acceptance date: 2022-02-04
Publication date: 2022-03-03
Int. Agrophys. 2022, 36(1): 37–45
  • New pasta fortified with parsley leaf powder PLP was developed.
  • Addition of PLP in pasta affected the quality attributes and texture.
  • PLP up to 5.0% can be applied in nutritionally valuable pasta formulations.
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.
The authors declare no conflict of interest
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