Phytonutritional profile, cooking quality, in vitro digestibility, organoleptic attributes and storage stability of variety bell pepper incorporated pasta Article

Kaur, N, Aggarwal, P, Kaur, N et al. (2023). Phytonutritional profile, cooking quality, in vitro digestibility, organoleptic attributes and storage stability of variety bell pepper incorporated pasta . Journal of Food Measurement and Characterization, 17(2), 1371-1381. 10.1007/s11694-022-01702-w

cited authors

  • Kaur, N; Aggarwal, P; Kaur, N; Kaur, S

authors

abstract

  • The present study was carried out to enhance the phytonutritional profile and bio-functional properties of pasta by utilizing variety bell pepper i.e., green, red and yellow powders at varying levels (5, 10, and 15%). Based on preliminary sensory trials and cooking quality performances, 10% incorporation levels were selected for the product development. Addition of bell pepper powders significantly (p < 0.05) enhanced crude fibre (1.48–3.34 g/100 g), total phenols (69.11 to 142.37 mg GAE/100 g), carotenoids (2.68 to 71.42 mg/100 g) and antioxidant activity (3.96 to 4.85 µmol TE/100 g). Starch and protein digestibility (in vitro) significantly (p < 0.05) decreased due to the effect of fibre and bioactive compounds. Fourier transmission infrared spectroscopy (FTIR) spectra showed the presence of higher levels of phytochemicals in the resultant pasta compared to control. Shelf stability studies (at 25 ºC/60% RH) in two packaging materials revealed a significant increase in moisture during storage. Approximately, 77–81% total phenols, 77–82% total carotenoids, 78–84% total flavonoids, and 79–84% antioxidant activity was found retained in enriched pasta at the end of three months of storage. The variety bell pepper pasta was highly acceptable throughout storage with minor changes in sensory characteristics.

publication date

  • April 1, 2023

published in

Digital Object Identifier (DOI)

start page

  • 1371

end page

  • 1381

volume

  • 17

issue

  • 2