Characterizing The Vegetables Enriched Pasta for Nutritional and Sensorial Attributes
Keywords:
vegetable waste, pasta, antioxidants, enrichment, total phenolic contentsAbstract
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.