Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization

Abstract

The influence of semolina replacement with wheatgrass powder (WGP; 3%–15%) was evaluated with reference to nutritional, techno‐functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increased the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00 to 4.22 min but increased the cooking loss (2.83%–4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16–17.33 g/100 g), fiber (1.21–4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20–253.90 mg GAE/100 g to 47.41–202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while the greenness (−a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from scanning electron microscopy (SEM). Furthermore, the cooking of pasta results in a significant reduction in all the components in comparison to uncooked pasta. Fourier transform infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids, and chlorophyll in WGP‐incorporated pasta. Overall acceptability scores of pastas with 9% WGP were found to have the highest (7.57), and with an increase in a further level of WGP, sensory scores decreased (6.55). Moreover, the principal component analysis also compliments the sensory results for 9% WGP‐incorporated pasta.

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

“…e wheat cultivar (Unnat PBW 550) was grown as per the methodology described by Bawa et al [8]. Wheatgrass was picked after it reached a height of 7 inches.…”

“…is may be due to the reason that the pigment chlorophyll was released more after cooking [8], which darkens the cooked pasta's color. Coherent results of a decrease in L * value were reported by Jeong et al [17] in radish-juice-incorporated pasta.…”

“…Shrinkage during the extrusion process, as well as an increase in surface tension during drying, resulted in cracks and small holes in the matrix [33]. Due to these irregularities, the structure of pasta becomes brittle, and moreover, the cracks increase the water absorption capacity of pasta [8]. Kowalczewski et al [18] on the addition of potato juice into pasta noticed disruptions in the protein matrix of SEM pictures.…”

“…ese compounds even present in small amount possess the ability to prevent or reduce the risk of degenerative diseases such as cardiovascular diseases, diabetes, hypertension, coronary disease, cancer, and so on [4][5][6]. Several studies, including Panghal et al [7], Bawa et al [8], Simonato et al [9], and Majewska et al [10], reported the successful enhancement of bioactive and antioxidant properties of food products with the increment of bioactive compound rich substances.…”

“…WGJ was also used as an ingredient of fortification in flavored milk, paneer, and enrobed paneer [19], for the increment of nutritional and phytochemical compounds. Currently, no studies are available on the utilization of WGJ in pasta, while in the previous studies, Bawa et al [8] reported that wheatgrass powder can be successfully incorporated at a 9% level for the development of the pasta without compromising much of its technological properties and with higher bioactive potential and consumer acceptability. Taking into account that pasta is an excellent source for fortification of ingredients and WGJ as a natural source of vital nutrients and antioxidants, the goal of the study was to develop WGJ-rich functional pasta for the assessment of physico-functional properties, cooking characteristics, antioxidant properties, and textural and morphological attributes.…”