CLERODENDRUM GLANDULOSUM L. INCORPORATED FUNCTIONAL PASTA: PHYTOCHEMICAL, TEXTUAL, STRUCTURAL AND SENSORY STUDIES

Abstract

With an increasing concern by health conscious people search for more nutritious pasta products rich in minerals, phenolic compounds and dietary low glycemic index and have become the subject of primary significance. In this work effect of the addition of leaf powder as well as leaf extracted powder of Clerodendrum glandulosum L. on properties of pasta was studied. Functional pasta was developed by using a blend of durum wheat semolina, leaf powder and extracted leaf powder. The plant powder and extracts powder were added in the formulation with four proportions (2.5%, 5.0%, 7.5% and 10%) respectively. The obtained products were analyzed for their cooking attributes, textural properties, colour, phytochemical properties and sensory characteristics. Incorporation of leaf powder and extracts remarkably elevated the antioxidant activity (42.01 ± 1.40 to 74.19 ± 2.58%) and total phenolic content (13.96 ± 1.84 to 43.55 ± 2.55 mg GAE/g). The moisture content decreases (55.79 ± 1.53 to 48.58 ± 1.51%) with increase in leaf or leaf extract powder. The swelling index and water absorption index of functional pasta were recorded lower values than the control pasta. With the addition of more leaf and extract powder, the product's lightness (L*) and yellowness (b*) reduced while its redness (a*) grew. The hardness, springiness and chewiness were found to be relatively lower than that of the Control. The findings of the current study showed that among the pastas that have been fortified, the pasta with Clerodendrum glandulosum L. additions up to E-2.5% had the highest sensory acceptance. Good marketing expectations are given because it supplied sensory acceptance similar to the standard product.