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Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta

cris.virtual.author-orcid0000-0001-5324-5982
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-6568-8155
cris.virtualsource.author-orcidad6302d1-4126-47ee-bfde-d3636e0b6d0a
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid1ddb8111-48d2-4a19-a7fb-97562fc1691c
dc.abstract.enPasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50oC for 8 h (L), and pasta dried at 80oC for 3 h (H) were formulated. The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. BLP significantly improved the contents of ash by up to 35 g/100 g, FAA and fatty acids to up to 1298 nmol/g dry matter (DM) and 16741 µg/g DM, respectively, without compromising the cooking quality of pasta. Drying had a significant effect on fatty acids, which content in pasta processed at the highest temperature tested decreased. From the nutritional point of view, the low-temperature drying seems to be an interesting method for pasta preparation, with the highest content of FAA, fatty acids, especially unsaturated ones, and the lowest content of sugar. However, at the same time, the dried pasta products were characterised by greater cooking loss approximating 10%.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorDrabińska, Natalia
dc.contributor.authorNogueira, Mariana
dc.contributor.authorCiska, Ewa
dc.contributor.authorJeleń, Henryk
dc.date.access2026-03-18
dc.date.accessioned2026-04-02T10:28:58Z
dc.date.available2026-04-02T10:28:58Z
dc.date.copyright2022-07-26
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,4
dc.description.number3
dc.description.points100
dc.description.versionfinal_published
dc.description.volume72
dc.identifier.doi10.31883/pjfns/152070
dc.identifier.eissn2083-6007
dc.identifier.issn1230-0322
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/8017
dc.identifier.weblinkhttps://journal.pan.olsztyn.pl/Effect-of-Drying-and-Broccoli-Leaves-Incorporation-on-the-Nutritional-Quality-of,152070,0,2.html
dc.languageen
dc.relation.ispartofPolish Journal of Food and Nutrition Sciences
dc.relation.pages273-285
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enpasta
dc.subject.enby-products
dc.subject.envalorisation
dc.subject.enamino acids
dc.subject.enfatty acids
dc.subject.ensugars
dc.subject.enbroccoli leaves
dc.titleEffect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue3
oaire.citation.volume72