Development and Characterization of Vegetable Waste Powder-Based Pasta

Abstract

The current study is planned to evaluate nutritional characteristics, mineral composition, and sensory attributes of pasta incorporated with vegetable wastes i.e., potato and pea peel. Anti-oxidant potential, total phenolic, and flavonoid contents were examined. Vegetables and their wastes are good sources of vital nutrients such as vitamins, dietary fibers, antioxidants, and phytochemicals. The utilization of these agro-wastes for the development of cost-effective food products is mainly focused on in this article. At first, different concentrations (5, 15, and 25%) of potato and pea peel powders were added to the pasta recipe. Dough rheology was determined. The nutritional analysis illustrated that the maximum values of DPPH contents were obtained for 25% potato peel-incorporated pasta showing significant results. Total phenolic contents also depicted highly significant values, which ranged from 132.15 to 221.70 mg GAE/100g upon the addition of a maximum percentage of peel powders. Total flavonoid contents were also observed highest at 25% vegetable waste incorporation i.e., up to 30.00 mg Quercetin/100g. The nutritional composition of pasta illustrated that vegetable wastes are the treasure of macro as well as trace minerals. The sensory evaluation demonstrated that supplementation of 15% potato and pea peels resulted in improved color and textural attributes of pasta. Considering the challenges of food waste and their management strategies, this study depicted that these vegetable wastes may be used significantly for the development of value-added food products with enhanced nutritional profiles and sensory properties.