Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta. (15th August 2019)

• Record Type: Journal Article
• Authors: Panghal, Anil; Kaur, Ravinder; Janghu, Sandeep; Sharma, Poorva; Sharma, Paras; Chhikara, Navnidhi
• Is Part Of: Food chemistry. Volume 289(2019)
• Page Start: 723
• Page End: 728
• Publication Date: 2019-08-15
• Subjects: Bioactive compounds -- Functional food -- Convenient -- Pasting properties -- Browning; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.03.081
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Phytochemical, nutritional and antioxidant potential improvement of pasta product with Syzygium cumini. Pasting properties and thermal behavior studied along with cooking properties. Incorporation of S. cumini pulp in pasta improved carotene, fibers and color profile. Pasta with 30% pulp of S. cumini was found to be most acceptable. 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).