Effect of Adding Freeze-dried Kale Powder on Physicochemical, Functional, and Sensory Properties of Fresh Pasta

Authors

  • Pimonporn Pongthongkam Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand
  • Jutamas Moolwong Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand
  • Teerin Chysirichote Department of Food Engineering, School of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
  • Thanida Chuacharoen Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok 10300, Thailand

Keywords:

Pasta, Freeze-dried Kale Powder, Physicochemical Property, Functional Ability, Consumer Acceptability

Abstract

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.

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Published

2025-03-26

How to Cite

Pongthongkam, P., Moolwong, J., Chysirichote, T., & Chuacharoen, T. (2025). Effect of Adding Freeze-dried Kale Powder on Physicochemical, Functional, and Sensory Properties of Fresh Pasta. Future of Food: Journal on Food, Agriculture and Society, 12(2). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/757

Issue

Section

Research Articles