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Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

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cris.virtualsource.author-orcidebda8964-5c93-436f-82f5-00b315e5e07a
dc.abstract.enPasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorKrawęcka, Ada
dc.contributor.authorSobota, Aldona
dc.contributor.authorIvanišová, Eva
dc.contributor.authorHarangozo, Ľuboš
dc.contributor.authorValková, Veronika
dc.contributor.authorZielińska, Ewelina
dc.contributor.authorBlicharz-Kania, Agata
dc.contributor.authorZdybel, Beata
dc.contributor.authorMildner-Szkudlarz, Sylwia
dc.date.access2026-03-11
dc.date.accessioned2026-03-11T12:06:42Z
dc.date.available2026-03-11T12:06:42Z
dc.date.copyright2022-09-26
dc.date.issued2022
dc.description.abstract<jats:p>Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number19
dc.description.points140
dc.description.versionfinal_published
dc.description.volume27
dc.identifier.doi10.3390/molecules27196342
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7777
dc.identifier.weblinkwww.mdpi.com/1420-3049/27/19/6342
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 6342
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enenriched pasta
dc.subject.enfunctional food
dc.subject.enby-products
dc.subject.enantioxidants
dc.titleEffect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
dc.title.volumeSpecial Issue Nutritional Properties, Sensory Profile and Bioactive Components of Food
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue19
oaire.citation.volume27