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Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder
Author(s) -
Simonato Barbara,
Tolve Roberta,
Rainero Giada,
Rizzi Corrado,
Sega Davide,
Rocchetti Gabriele,
Lucini Luigi,
Giuberti Gianluca
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10807
Subject(s) - moringa , food science , fortification , chemistry , dietary fibre , raw material , organic chemistry
BACKGROUND Pasta is a staple food that is consumed worldwide and is an excellent product for the addition of ingredients rich in bioactive compounds. The fortification of pasta with such compounds could represent a healthy choice for consumers. RESULTS In this study, fresh pasta was formulated by replacing durum wheat semolina with 0, 5, 10, and 15 g 100 g −1 of dried Moringa oleifera leaf powder (MOLP), rich in fibers, minerals, and antioxidant compounds. Increasing levels of MOLP influenced the technological and nutritional properties of wheat‐based fresh pasta. Moringa oleifera reduced the optimum cooking time, the swelling index and firmness, while increasing the cooking loss and adhesiveness. From a nutritional viewpoint, the inclusion of MOLP enhanced the phenol content, the antioxidant activity, and the mineral content of fresh pasta. The products obtained had good sensorial acceptability and can make several nutritional claims due to MOLP richness minerals. CONCLUSIONS The fortification of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting sensory acceptability. © 2020 Society of Chemical Industry