Abstract
SummaryThe current investigation was focused on developing and assessing the influence of different herbs (Ocimum sanctum, Withania somnifera, Bacopa monnieri and Asparagus racemosus) on bio‐functional and structural characteristics of semolina‐based pasta. Pasta were enriched with 2.5, 5, 7.5 and 10% herbs and significant difference (P < 0.05) in functional properties of blends, cooking quality of pasta, bioactive profile and antioxidant potential, in vitro nutrient digestibility and colour profile were noted. Herbs‐enriched pasta showed modified functional properties and enhanced bioactive constituents. Modification in structural and molecular structures of control and 5% herbs‐incorporated pasta was shown by Scanning Electron Microscopy and Attenuated Total Reflectance‐Fourier Transform Infrared. Further, principal component analysis and agglomerative hierarchical clustering were employed to authenticate the difference in the incorporation of herbs and observations. The results suggest that herbs could be served as potential food components in valorised products of cereals.
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