Characterizing The Vegetables Enriched Pasta for Nutritional and Sensorial Attributes

Authors

  • Syeda Noor ul Ain Naqvi National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Farah Jameel National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Baila Ahmad Department of Food Science and Technology, The Islamia University of Bahawalpur
  • Nitasha Wasi Department of Food Science and Technology, Jinnah University for Women Karachi
  • Muhammad Asif Department of Food Science, Purdue University, USA
  • Muhammad Zaman National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Tahira Yasmeen National Institute of Food Science and Technology, University of Agriculture, Faisalabad
  • Muhammad Abu Bakar National Institute of Food Science and Technology, University of Agriculture, Faisalabad

Keywords:

vegetable waste, pasta, antioxidants, enrichment, total phenolic contents

Abstract

Globally, food is being wasted in large quantities and generates several impacts on the environment. These are rich sources of bioactive compounds, fiber, minerals, and vitamins. The purpose of the present research is that incorporate of vegetable waste (potato and pea peel) in pasta. Results revealed that the addition of vegetables significantly increased the proximate composition of pasta. Similarly, increasing the supplementation of vegetable waste linearly increased the mineral composition and antioxidant potential (total phenolic content, total flavonoid content, and DPPH). Results of sensorial attributes revealed that T4 indicates the best treatment among them. Thus, pasta may be effectively used for vegetable waste management and food security.

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Published

2022-03-05

How to Cite

Syeda Noor ul Ain Naqvi, Farah Jameel, Baila Ahmad, Nitasha Wasi, Muhammad Asif, Muhammad Zaman, Tahira Yasmeen, & Muhammad Abu Bakar. (2022). Characterizing The Vegetables Enriched Pasta for Nutritional and Sensorial Attributes. RADS Journal of Food Biosciences, 2(1), 28–33. Retrieved from https://jfbs.juw.edu.pk/index.php/jfbs/article/view/3

Issue

Vol. 2 No. 1 (2023): Volume 2 (1) 2023

Section

ARTICLES