Use of pennywort pomace and tyrosinase in making of fibre‐rich pasta: effects on proximate composition, textural profile, cooking quality and overall acceptability of the product

Abstract

SummaryPennywort pomace, a by‐product of pennywort juice production, was used as a partial substitution for durum semolina in the making of fibre‐rich pasta. The effects of ratio of pennywort pomace powder (PPP) and tyrosinase (TYR) treatment of pasta dough on the product quality were investigated. The increase in PPP level from 0 to 20% of the flour blend resulted in higher dietary fibre and phenolic contents as well as higher antioxidant activities of the product. However, such a use of PPP in pasta recipe reduced its cooking performance, textural properties and overall acceptability. For the pasta dough supplemented with 10% PPP, the increase in TYR dosage from 0 to 75 U g−1 of the flour blend significantly enhanced the tensile strength and elongation rate while reduced the cooking loss of treated pasta; further increase in TYR concentration from 75 to 100 U g−1 of the flour blend did not change the cooking and textural properties. In addition, when the TYR treatment time lasted for 20 min, the tensile strength and elongation rate of high‐fibre pasta were improved; increase in treatment time from 20 to 40 min did not cause any significant effect on its cooking quality and textural profile. At the TYR dosage of 75 U g−1 of the flour blend and incubation time of 20 min, the overall acceptability of pasta fortified with 10% of PPP was statistically similar to that of the control. TYR treatment can be considered as a novel approach to improve the quality of high‐fibre pasta.