Abstract
Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.
Highlights
Pasta is a staple cereal food worldwide and it is a good vehicle for delivering functional ingredients [1,2]
The cooked red cabbage pasta has a significantly lower protein content than control except for RCPU2, possibly because red cabbage raw material has a lower protein content (RCPO contains 11.06 g/100 g compared to SPO of 23.91 g/100 g)
SJ1 in this study provides outstanding cooking and texture quality, with the identical cooking loss, water absorption, and breaking distance compared with control
Summary
Pasta is a staple cereal food worldwide and it is a good vehicle for delivering functional ingredients [1,2]. Vegetables contain many health-promoting phytochemicals that traditional pasta lacks [3]. Those phytochemicals include dietary fibre, vitamins, polyphenols, carotenoids, glucosinolates, and minerals. Incorporating vegetables in staple foods such as pasta or bread may be a good option. Vegetable pasta has been studied by many researchers [5,6]. An inferior cooking and sensory quality of vegetable pasta have been frequently reported compared to the traditional product [7,8,9,10]. Pasta enriched with other forms of vegetables, such as puree, juice, and pomace, were investigated in this study
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