Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand
Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand
Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand
Nutritionally enhanced pasta was prepared using wheat flour substituted with freeze-dried kale powder at ratios of 1%, 3%, and 5%. Pasta incorporated with 5% kale powder significantly exhibited the highest fiber and total ash content values. Replacing wheat flour with freeze-dried kale powder resulted in higher cooking time and cooking loss but, decreased water absorption due to lesser wheat flour. Similarly, higher kale powder incorporated reduced tensile strength and elasticity. Increased kale content decreased brightness, increased greenness, but no significant difference in yellowness of the pasta, and increased antioxidant and antimicrobial capacity. At 3% of kale powder, the pasta showed a good level of all attributes except for odor, which had the highest negative responses when the kale increased to 5%. Hence, the increased concentration of freeze-dried kale powder on physicochemical properties could enhance the functional potential of the pasta required for maintaining healthy health.
Louisiana Tech University
Louisiana Tech University