Development of functional pasta from pineapple pomace with soyflour protein

Abstract

Dietary fiber (DF) from pineapple pomace (PP) was extracted using alkaline and combined alkaline and ultrasound-assisted extraction methods. The FTIR was used to identify the functional groups present in the extracted dietary fiber of pineapple pomace. Physicochemical properties of alkaline extracted dietary fiber (AEDF) and combined alkaline and ultrasound-assisted extracted dietary fiber (UAEDF) were compared. The optimization of extraction conditions of ultrasound-assisted extracted dietary fiber using Central Composite Design of Response Surface Methodology was done. The highest yield obtained by ultrasound-assisted extracted dietary fiber was 69% under the optimal conditions of solute: solvent, amplitude and time of 1:39.88 g/mL, 20.23% and 27.23 min, respectively. Ultrasound-assisted extracted dietary fiber evinced fibrous structure, crystallinity, better thermal stability, water and oil holding capacity compared to alkaline extracted dietary fiber. The extracted dietary fiber was incorporated in semolina and soyflour blends to develop protein-fiber enriched pasta. The texture, color and sensory attributes of the developed pasta were studied, and the sensory analysis was carried out by hedonic scale and the results revealed that the pasta sample containing 5% soy flour and 3% dietary fiber was found to be the best in terms of its attributes.