engleski

EFFECT OF APPLE BY-PRODUCT AS A SUPPLEMENT ON ANTIOXIDANT ACTIVITY AND QUALITY PARAMETERS OF THE SPELT PASTA

Apple peel, one of the by-products of apple manufacturing, is a good source of phenolic compounds which are beneficial for human health. However, there is limited information on the potential for incorporation of apple peel in pasta and its contribution to total antioxidant activity (AOA), total phenolic content (TPC) and quality of the final product. The objective of this study was to investigate the influence of dried apple peel powder (APP) addition (10 and 15%) on TPC, AOA and on quality parameters (optimal cooking time, color, texture parameters, cooking loss of solids and amount of absorbed water) of uncooked and cooked pasta made from spelt (Triticum aestivum ssp. spelta) semolina. The length of polyphenol extraction assisted by ultrasound (5, 10 and 15 min.) with addition of acidified methanol was investigated. The TCP of extracts were measured by using a modified colorimetric Folin-Ciocalteu method. Pasta was made on a laboratory press, dough water content was set to 34% and the mixing time was 10 min. Pasta made only from spelt semolina was considered as a control sample. Changes in color were observed by chromameter in L*a*b* color model by using Minolta chromameter. The highest levels of TPC, 2.3, 2.8, and 2.6 g of gallic acid equivalents/kg were measured in raw pasta with addition of 15% APP after 5, 10 and 15 min of ultrasound assisted extraction, respectively. Considering AOA, the highest AOA, 0.8, 0.8, 0.7 mg gallic acid equivalents/100g was measured in raw pasta with addition of 15% APP after 5, 10 and 15 min of ultrasound assisted extraction, respectively. The results indicated that extraction assisted by ultrasound affect polyphenol ability for reduction of free radicals. Results also showed that APP addition decreased optimal cooking time of the samples, decreased L* and a* parameters while increased b* in uncooked pasta samples. Texture parameters (hardness, springiness, gumminess and chewiness) were deteriorated with APP addition. Cooking loss was increased with APP addition and the amount of absorbed water was slightly decreased. Pasta samples incorporated with APP were higher in TCP and AOA than the samples without APP. Higher TCP and AOA had the samples which were extracted for 10 minutes.

apple peel powder; spelt pasta quality; antioxidant capacity; phenolic content

nije evidentirano