Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties

Abstract

Asparagus pruning leaves are waste that can be reused to enrich foods due to their functional and nutritional properties. This study aimed to evaluate the asparagus pruning waste flour (AF) reuse as a partial replacement for wheat flour in pasta production subjected to different drying temperatures. AF addition up to 10% (w/w) to pasta increased its bioactive compounds and antioxidant activity, but these decreased at high drying temperatures. Pasta with AF and dried at high temperatures reduced optimal cooking time (by up to 53%), water absorption (by up to 43%) and cooking loss (by up to 72%). In the texture, high drying temperature increased its breaking and cutting strength of pasta, while AF enrichment decreased these properties. The results showed that AF can be used as a partial replacement for wheat flour in pasta, adding quality and functionality, showing its potential as a sustainable ingredient for food enrichment.