Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality

Abstract

SummaryDurum wheat semolina was replaced with 15% of freeze‐dried leaves of spinach, chicory, or chard to obtain pasta samples enriched with vegetables. Samples were evaluated for chemical composition, tocol and carotenoid content, texture, cooking, and sensorial quality. All developed pasta samples can be claimed as a “source or high source of fibres” (from 4.5 to 6/100 g) and as a “source of vitamin E and vitamin A”. A slight increase in cooking loss and a decrease of optimal cooking time was found as to semolina control sample. Spinach and chard pastas reported similar values to semolina pasta for water absorption (120%–130%), swelling index (about 1.7), and firmness (680 and 610 g, respectively) and an excellent sensorial quality. Even with a lower technological quality, chicory pasta resulted in good acceptability. Partial replacement of wheat semolina with vegetables showed the possibility of producing pasta with an improved nutritional value and good technological features.