By-product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta

Abstract

Raspberry pomace, the main by-product of the raspberry juice extraction process, consists mainly of raspberry peels and seeds, rich in polyphenols and fibres. The recovery of this waste by drying and fine grinding gives a powder suitable for many applications. This study aimed to assess the technical quality, functional properties, and consumer acceptability of five pasta samples produced by replacing durum wheat semolina (Triticum durum) with 3.70%, 5.61%, 7.69%, 9.88%, and 12.00% raspberry powder. The control sample was 100% hard semolina pasta. The cooked pasta (RP) with 7.69% raspberry powder replacement showed higher acceptability values, a slight decrease in hardness, compactness, and time of optimal cooking (OCT) than the control semolina pasta (CP). Furthermore, the “half of the maximum inhibitory concentration” (IC50), evaluated through the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS) tests, showed an increase of about twice the antioxidant activity compared to the semolina paste, both before and after cooking.