Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investiga...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-02-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Use-of-Cashew-Apple-Pomace-Powder-in-Pasta-Making-Effects-of-Powder-Ratio-on-the,159360,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832570512842162176 |
|---|---|
| author | Thi Phuong Trang Nguyen Thi Thu Tra Tran Nu Minh Nguyet Ton Van Viet Man Le |
| author_facet | Thi Phuong Trang Nguyen Thi Thu Tra Tran Nu Minh Nguyet Ton Van Viet Man Le |
| author_sort | Thi Phuong Trang Nguyen |
| collection | DOAJ |
| description | The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investigated. Increase in CAPP level in the pasta recipe from 0 to 20% enhanced the total dietary fiber and total phenolic content of the product by 4.1 times and 11.8 times, respectively, as well as improved the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power by 18.2 times and 28.6 times, respectively. Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products. |
| format | Article |
| id | doaj-art-91bcc95c5c49406c8c9ca021473b10d9 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-91bcc95c5c49406c8c9ca021473b10d92025-02-02T15:37:52ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-02-01731505810.31883/pjfns/159360159360Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product QualityThi Phuong Trang Nguyen0Thi Thu Tra Tran1https://orcid.org/0000-0001-9942-7458Nu Minh Nguyet Ton2https://orcid.org/0000-0002-3514-9193Van Viet Man Le3https://orcid.org/0000-0003-3284-207XDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, VietnamDepartment of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, VietnamThe production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investigated. Increase in CAPP level in the pasta recipe from 0 to 20% enhanced the total dietary fiber and total phenolic content of the product by 4.1 times and 11.8 times, respectively, as well as improved the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power by 18.2 times and 28.6 times, respectively. Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products.http://journal.pan.olsztyn.pl/Use-of-Cashew-Apple-Pomace-Powder-in-Pasta-Making-Effects-of-Powder-Ratio-on-the,159360,0,2.htmlantioxidant capacityby-productdietary fiberpasta |
| spellingShingle | Thi Phuong Trang Nguyen Thi Thu Tra Tran Nu Minh Nguyet Ton Van Viet Man Le Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality Polish Journal of Food and Nutrition Sciences antioxidant capacity by-product dietary fiber pasta |
| title | Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality |
| title_full | Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality |
| title_fullStr | Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality |
| title_full_unstemmed | Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality |
| title_short | Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality |
| title_sort | use of cashew apple pomace powder in pasta making effects of powder ratio on the product quality |
| topic | antioxidant capacity by-product dietary fiber pasta |
| url | http://journal.pan.olsztyn.pl/Use-of-Cashew-Apple-Pomace-Powder-in-Pasta-Making-Effects-of-Powder-Ratio-on-the,159360,0,2.html |
| work_keys_str_mv | AT thiphuongtrangnguyen useofcashewapplepomacepowderinpastamakingeffectsofpowderratioontheproductquality AT thithutratran useofcashewapplepomacepowderinpastamakingeffectsofpowderratioontheproductquality AT numinhnguyetton useofcashewapplepomacepowderinpastamakingeffectsofpowderratioontheproductquality AT vanvietmanle useofcashewapplepomacepowderinpastamakingeffectsofpowderratioontheproductquality |