Quality of durum wheat pasta fortified with different ratios of turmeric residue powder

Abstract

Turmeric starch production generates turmeric residue which is rich in dietary fiber and bioactives. In the current investigation, turmeric residue powder (TRP) was added to durum wheat semolina at 0 (control), 3, 6, 9, 12, and 15 % of the blend mass to make pasta, and the quality of fortified pasta was evaluated. The increase in supplementation level of TRP from 0 to 15 % enhanced the 2,2-diphenyl-1-picrylhydrazyl scavenging capacity and ferric-reducing antioxidant power of the incorporated pasta by 10.9 and 29.8 times, respectively; additionally, the total dietary fiber and phenolic contents of pasta were also improved by 1.8 and 12.6 times, respectively. A large proportion of TRP in the pasta recipe decreased the hardness, cohesiveness, elongation rate, tensile strength, water absorption index, swelling index, volume increase, and overall acceptability of the product while increasing its adhesiveness and cooking loss. The overall sensory scores for the pasta samples added with 3 or 6 % TRP were acceptable. The TRP was, therefore, a novel source of dietary fiber and antioxidants, which has the potential to develop functional pasta products.