Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta
Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2022-04-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0003_impact-of-plant-additives-parsley-petroselinum-crispum-leaves-and-red-bell-pepper-capsicum-annuum-on-the-q.php |
| _version_ | 1828008851376439296 |
|---|---|
| author | Eugenia Covaliov Olga Deseatnicova Vladislav Resitca Natalia Suhodol Carolina Grosu Rodica Siminiuc |
| author_facet | Eugenia Covaliov Olga Deseatnicova Vladislav Resitca Natalia Suhodol Carolina Grosu Rodica Siminiuc |
| author_sort | Eugenia Covaliov |
| collection | DOAJ |
| description | Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (PLP) in order to enhance the pasta biological value. Recipes of spaghetti pasta production with the addition of red BPP and PLP were developed. The effect of powders from red bell pepper and parsley leaf incorporation on the physicochemical and culinary properties of pasta was studied. The enrichment of pasta induced a decrease in optimal cooking time, swelling index (SI) and water absorption index (WAI). The addition of plant powders decreased the lightness of pasta significantly (P < 0.05) compared to the control sample. On the other hand, the addition of vegetable powders has a positive influence on the total polyphenol content (TPC) and antioxidant activity of pasta. In enriched pasta, the polyphenol content has doubled (pasta with 10.0% BPP) or even tripled (pasta with 10.0% PLP). The received scores from the sensory evaluation showed that pasta fortified with PLP and red BPP can be a technological alternative to provide nutritionally enriched pasta. |
| first_indexed | 2024-04-10T08:31:23Z |
| format | Article |
| id | doaj.art-3bfa7a8c6b4246179a5c2dbdcff61a21 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:23Z |
| publishDate | 2022-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-3bfa7a8c6b4246179a5c2dbdcff61a212023-02-23T03:28:51ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172022-04-0140428128910.17221/206/2021-CJFScjf-202204-0003Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pastaEugenia CovaliovOlga Deseatnicova0Vladislav Resitca1Natalia Suhodol2Carolina Grosu3Rodica Siminiuc4Food and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of MoldovaFood and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of MoldovaFood and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of MoldovaFood and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of MoldovaFood and Nutrition Department, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of MoldovaPasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (PLP) in order to enhance the pasta biological value. Recipes of spaghetti pasta production with the addition of red BPP and PLP were developed. The effect of powders from red bell pepper and parsley leaf incorporation on the physicochemical and culinary properties of pasta was studied. The enrichment of pasta induced a decrease in optimal cooking time, swelling index (SI) and water absorption index (WAI). The addition of plant powders decreased the lightness of pasta significantly (P < 0.05) compared to the control sample. On the other hand, the addition of vegetable powders has a positive influence on the total polyphenol content (TPC) and antioxidant activity of pasta. In enriched pasta, the polyphenol content has doubled (pasta with 10.0% BPP) or even tripled (pasta with 10.0% PLP). The received scores from the sensory evaluation showed that pasta fortified with PLP and red BPP can be a technological alternative to provide nutritionally enriched pasta.https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0003_impact-of-plant-additives-parsley-petroselinum-crispum-leaves-and-red-bell-pepper-capsicum-annuum-on-the-q.phpvegetable powdersswelling indexpolyphenolsantioxidant activity |
| spellingShingle | Eugenia Covaliov Olga Deseatnicova Vladislav Resitca Natalia Suhodol Carolina Grosu Rodica Siminiuc Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta Czech Journal of Food Sciences vegetable powders swelling index polyphenols antioxidant activity |
| title | Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta |
| title_full | Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta |
| title_fullStr | Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta |
| title_full_unstemmed | Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta |
| title_short | Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta |
| title_sort | impact of plant additives parsley petroselinum crispum leaves and red bell pepper capsicum annuum on the quality of eggless wheat pasta |
| topic | vegetable powders swelling index polyphenols antioxidant activity |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202204-0003_impact-of-plant-additives-parsley-petroselinum-crispum-leaves-and-red-bell-pepper-capsicum-annuum-on-the-q.php |
| work_keys_str_mv | AT eugeniacovaliov impactofplantadditivesparsleypetroselinumcrispumleavesandredbellpeppercapsicumannuumonthequalityofegglesswheatpasta AT olgadeseatnicova impactofplantadditivesparsleypetroselinumcrispumleavesandredbellpeppercapsicumannuumonthequalityofegglesswheatpasta AT vladislavresitca impactofplantadditivesparsleypetroselinumcrispumleavesandredbellpeppercapsicumannuumonthequalityofegglesswheatpasta AT nataliasuhodol impactofplantadditivesparsleypetroselinumcrispumleavesandredbellpeppercapsicumannuumonthequalityofegglesswheatpasta AT carolinagrosu impactofplantadditivesparsleypetroselinumcrispumleavesandredbellpeppercapsicumannuumonthequalityofegglesswheatpasta AT rodicasiminiuc impactofplantadditivesparsleypetroselinumcrispumleavesandredbellpeppercapsicumannuumonthequalityofegglesswheatpasta |