Use of Hibiscus sabdariffa by-Product to Enhance the Nutritional Quality of Pasta Academic Article in Scopus uri icon

abstract

  • © 2022, The Author(s), under exclusive licence to Springer Nature B.V.Purpose: Spent Hibiscus sabdariffa calyxes contain significant amounts of fiber, vitamins, minerals, and phenolic compounds, which can be used to enhance the nutritional quality of pasta. The objective of this study was to prepare pasta with different concentrations of Hibiscus sabdariffa by-product powder (HBP). Methods: Spent calyxes were dried and milled to obtain a powder incorporated into pasta in different concentrations (10¿20% (w/w)). The chemical composition, mineral and vitamin content, amino acid and polyphenol profiles, color, and texture of the pasta samples were determined. Results: There were no significant differences in fat, protein, and carbohydrate content among all analyzed samples. The increase in HBP led to a significant increase in soluble, insoluble, and total dietary fiber, mineral content (Na, K, Mg, and P) and Vitamin C. However, Fe was higher in the control sample. HBP pasta showed significant decrease in lysine, histidine, sulfur and aromatic amino acids, contrary to threonine, alanine and asparagine which increased. Pasta with higher content of HBP showed a higher content of phenolic compounds, mainly gallic acid and anthocyanins like cyanidin 3-sambubioside. The control sample showed a higher hardness, which decreased with the increase of HBP, while changes in L*, a*, b*, Chroma, Hue and ¿E were observed among samples. Conclusion: Spent Hibiscus sabdariffa calyxes can be used to prepare an enriched pasta, containing good proportion of fiber and nutritionally important minerals without compromising the content and quality of protein. Graphical Abstract: [Figure not available: see fulltext.]

publication date

  • April 1, 2023