Technological and sensorial quality of berry-enriched pasta

QUIROGA, FERNANDA; BUSTOS, MARIELA C.; LEÓN, ALBERTO EDEL; PAESANI, CANDELA

CEREAL CHEMISTRY

AMER ASSOC CEREAL CHEMISTS

Año: 2019 vol. 96 p. 967 - 976

0009-0352

Background and objectives: The objective of this research was to study the effecton technological quality and acceptability of adding dry berries to pasta. Raspberry(RB), boysenberry (BB), blackcurrant (BC), and redcurrant (RC) were dehydratedby freeze‐dried (FD) and air‐dried (D) methods and added to pasta at 2.5% and 7.5%.Findings: Freeze‐dried and D berries increased cooking loss; D‐BB and D‐RC fruits(≈5.8 g/100 g pasta) caused the slightest changes. Berry‐enriched pasta showed adecrease in firmness, adhesiveness, and chewiness, with FD berries having the highest detrimental effect. Pasta with FD berries showed higher polyphenol and anthocyanins than that with D berries. ABTS cation radical scavenging activity showedthe highest values in pasta with 7.5% of BB and BC. Samples of berry‐enrichedpasta were preferred by over 70% of consumers compared to those of control pasta;descriptors were tasty, fruity, al dente, and nice color.Conclusions: The addition of 2.5% of air‐dried berries into pasta yielded a productwith acceptable technological quality and distinctive sensorial attributes, with an effectively enhanced polyphenol, anthocyanin, and antioxidant activity content.Significance and novelty: These results evidence that it is possible to develop pastawith great acceptability and high antioxidant activity through the incorporation ofair‐dried berries.