By-product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta
Author(s)
Date Issued
2022
Type
article
Volume
57
Issue
12
Start Page
7720
End Page
7730
Abstract
Raspberry pomace, the main by-product of the ras pberry juice extraction proces s , cons is ts mainly of ras pberry peels and s eeds , rich in polyphenols and fibers . The recovery of this was te by drying and fine grinding gives a powder suitable for many applications.This s tudy aimed to as s es s the technical quality, functional properties , and cons umer acceptability of five pas ta s amples produced by replacing durum wheat semolina (Triticum durum) with 3.70, 5.61, 7.69, 9.88, and 12.00% ras pberry powder. The control s ample was 100% hard s emolina pas ta.The cooked pas ta (RP) with 7.69% ras pberry powder replacement s howed higher acceptability values, a s light decreas e in hardnes s , compactnes s , and time of optimal cooking (OCT) than the control semolina pasta (CP).Furthermore, the "half of the maximum inhibitory concentration" (IC50), evaluated through the DPPH and ABTS tes ts , s howed an increas e of about twice the antioxidant activity compared to the s emolina pas te, both before and after cooking.
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