Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta

In this study, different sources of antioxidant (flaxseed, black cumin and pomegranate seed) and dietary fibre (wheat fibre, oat fibre and barley fibre) were used in fresh and dry pasta formulation to improve functional properties of pasta. Antioxidant (5%) and dietary fibre (15%) sources were replaced with wheat semolina in pasta formulation. These functional ingredients both individually and in combinations were used to create nine different pasta formulations. Control fresh and dry pasta were prepared using wheat semolina. The effect of different ingredients and drying process on some physical (colour values, cooking properties and firmness), chemical (ash, protein, fat, total dietary fibre, antioxidant activity, total phenolic, phytic acid and mineral matter contents) and sensory properties of pasta were determined. Antioxidant activity, total phenolic and phytic acid contents were also determined in the raw and cooked form of fresh and dry pasta. Colour values (L* and b*) and sensory properties of fresh pasta were found superior in comparison to dry pasta. Drying process did not affect the antioxidant activity and total phenolic contents of raw pasta, on the other hand phytic acid content decreased significantly (P< 0.05) with drying application. Fresh pasta containing oat fibre and pomegranate seed has the highest antioxidant activity and total phenolic content in both raw and cooked form. In fresh pasta, combination of dietary fibres and antioxidant sources resulted in the greatest increments with respect to Ca, Fe, K, Mg, P and Zn contents, followed by the sources of oat and barley fibres. Combinations of antioxidant and dietary fibre improved the chemical and nutritional properties of pasta samples whereas black cumin had the most negative effect on the sensory quality of pasta despite its high antioxidant capacity.