Insights on the Potential of Carob Powder (Ceratonia siliqua L.) to Improve the Physico-Chemical, Biochemical and Nutritional Properties of Wheat Durum Pasta

Author:

Lupu Mirabela Ioana1ORCID,Canja Cristina Maria1,Padureanu Vasile1,Boieriu Adriana1,Maier Alina1,Badarau Carmen1,Padureanu Cristina1,Croitoru Catalin2ORCID,Alexa Ersilia3ORCID,Poiana Mariana-Atena3ORCID

Affiliation:

1. Faculty of Food and Tourism, Transilvania University of Brasov, Castelului 148, 500014 Brasov, Romania

2. Faculty of Materials Science and Engineering, Transilvania University of Brasov, Eroilor 29 Blvd., 500039 Brasov, Romania

3. Faculty of Food Engineering, University of Life Sciences “King Mihai I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania

Abstract

The aim of this research was to improve the physical-chemical properties and processability of wheat durum pasta while adding supplementary nutritional benefits. This was accomplished by incorporating carob powder into the conventional wheat pasta recipe. The study investigated the properties of pasta made with different proportions of carob powder (2%, 4%, 6% w/w) and evaluated its nutritional profile, texture, dough rheological properties and the content of bioactive compounds such as phenolic compounds. The physical and chemical properties (total treatable acidity, moisture content, and protein content), compression resistance, rheological properties of the dough and sensory analysis were also analyzed. Results showed that incorporating up to 4% carob powder improved the sensory and functional properties of the pasta. Additionally, the study found that the pasta contained phenolic compounds such as Gallic, rosmarinic, rutin and protocatechuic acids, ferulic, coumaric, caffeic acid, resveratrol and quercetin, and increasing the percentage of carob powder improved the polyphenolic content. The study concluded that it is possible to create innovative value-added pasta formulas using carob powder. Thus, the information revealed by this study has the potential to expand the portfolio of functional pasta formulations on the food market.

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

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