Title:Functionality of Semolina Pasta Supplemented with Grapefruit Flavedo Byproduct: Effect on Phytochemical, Functional, Textural, Cooking, and Sensorial Quality
Volume: 17
Issue: 1
Author(s): Sahil Chaudhary*, Barinderjit Singh, Tanjeet Singh Chahal and Yashi Srivastava
Affiliation:
- Department of Food Science and Technology, I.K. Gujral Punjab Technical University, Kapurthala, Punjab, 144603, India
Keywords:
Grapefruit flavedo, byproduct, pasta, antioxidant activity, cooking quality, microstructure.
Abstract:
Background: Pasta is consumed worldwide and can be an excellent food matrix for
supplementation. Grapefruit (Citrus paradisi) flavedo byproduct is reported to contain considerable
amounts of bioactive compounds, which represent a valuable and sustainable source of
phenolics. So far, there is limited information available about the utilization of grapefruit
flavedo byproducts for supplementation of pasta.
Methods: The present study aimed to investigate the effect of freeze-dried grapefruit flavedo
powder (GFP) incorporation at various concentrations (3, 6, 9, and 12%) on the phytochemical,
functional, textural, microstructural, and sensory quality of the developed pasta.
Results: Fortification with GFP significantly (P<0.05) enhanced antioxidant activities relative
to DPPH and FRAP and increased the total phenolic and flavonoid content from 132.41–211.63
mg GAE/100 g and 73.20–96.83 mg QE/100 g, respectively. Supplementation with GFP significantly
(P<0.05) reduced the optimum cooking time of pasta, while cooking loss increased up to
6.32% with 12% GFP incorporation, which was still under the acceptable limits (<8%). The addition
of GFP decreased the L* value, while the a* and b* values increased for the pasta. SEM
analysis presented that GFP incorporation in pasta affected the structural integrity attributable to
the enhanced fiber levels, inducing a weaker matrix, as ascertained by textural profile analysis
(TPA) with a decline in hardness attribute with increasing GFP concentration. Sensory analysis
divulged overall acceptability scores of 8.4 for the pasta with 6% GFP, while further increments
in GFP levels led to decreased sensory scores.
Conclusion: Grapefruit peels are typically discarded as waste, the outer layer of which, i.e.,
flavedo, could be used to enrich pasta. The present research divulged that pasta supplementation
with freeze-dried flavedo powder could provide total phenolic content, flavonoid content, and
antioxidant potential without compromising on the technological and sensory quality of pasta.
Utilization of this citrus waste as a bioactive food ingredient with promising effects represents a
valuable byproduct valorization strategy.
