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Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta

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dc.contributor.author COVALIOV, Eugenia
dc.contributor.author DESEATNICOVA, Olga
dc.contributor.author RESITCA, Vladislav
dc.contributor.author SUHODOL, Natalia
dc.contributor.author GROSU, Carolina
dc.contributor.author SIMINIUC, Rodica
dc.date.accessioned 2024-06-05T06:43:04Z
dc.date.available 2024-06-05T06:43:04Z
dc.date.issued 2022
dc.identifier.citation COVALIOV, Eugenia et al. Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta. In: Czech Journal of Food Sciences, 2022, vol. 40, nr. 4, pp. 281-289. ISSN 12121800. en_US
dc.identifier.issn 12121800
dc.identifier.uri https://doi.org/10.17221/206/2021-CJFS
dc.identifier.uri http://repository.utm.md/handle/5014/27305
dc.description Acces full text - https://doi.org/10.17221/206/2021-CJFS en_US
dc.description.abstract Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (PLP) in order to enhance the pasta biological value. Recipes of spaghetti pasta production with the addition of red BPP and PLP were developed. The effect of powders from red bell pepper and parsley leaf incorporation on the physicochemical and culinary properties of pasta was studied. The enrichment of pasta induced a decrease in optimal cooking time, swelling index (SI) and water absorption index (WAI). The addition of plant powders decreased the lightness of pasta significantly (P < 0.05) compared to the control sample. On the other hand, the addition of vegetable powders has a positive influence on the total polyphenol content (TPC) and antioxidant activity of pasta. In enriched pasta, the polyphenol content has doubled (pasta with 10.0% BPP) or even tripled (pasta with 10.0% PLP). The received scores from the sensory evaluation showed that pasta fortified with PLP and red BPP can be a technological alternative to provide nutritionally enriched pasta. en_US
dc.language.iso en en_US
dc.publisher Czech Academy of Agricultural Sciences en_US
dc.relation.ispartofseries Czech Journal of Food Sciences;2022, vol. 40, nr. 4
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject vegetable powders en_US
dc.subject pasta en_US
dc.subject polyphenols en_US
dc.subject antioxidant activity en_US
dc.subject parsley (Petroselinum crispum) en_US
dc.subject red bell pepper (Capsicum annuum) en_US
dc.title Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta en_US
dc.type Article en_US


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