RESEARCH PAPER
Effect of varied addition of freeze-dried strawberry powder on selected quality parameters of common wheat pasta
1
Department of Thermal Technology, University of Life Sciences, Głęboka 31, 20-612 Lublin, Poland
2
Department of Agri-Food Engineering and Environmental Management, Białystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland
3
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Final revision date: 2024-11-25
Acceptance date: 2024-12-13
Publication date: 2025-02-18
Corresponding author
Dariusz Dziki
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland
Int. Agrophys. 2025, 39(2): 125-134
HIGHLIGHTS
- Strawberry powder increases antioxidant activity in common wheat pasta
- Strawberry powder influences the cooking properties of pasta
- Pasta with strawberry powder includes an increased level of ellagic acid
- Pasta with up to 12 g 100 g-1 of strawberry powder is recommended
KEYWORDS
TOPICS
ABSTRACT
Strawberries are abundant in essential nutrients such as vitamins, minerals, antioxidants, and dietary fiber. This study aimed to assess how partially substituting wheat flour with freeze-dried strawberry powder (in concentrations of 0, 3, 6, 9, and 12 g per 100 g-1) would affect the physicochemical properties and sensory acceptability of common wheat pasta. Additionally, an analysis of phenolic acids and flavonoid compounds using UPLC-MS/MS was conducted, alongside an evaluation of the pasta’s cooking characteristics. The findings revealed that the inclusion of freeze-dried strawberry powder significantly (p < 0.05) enhanced the pasta’s ash and fiber content, while the levels of protein and fat were reduced. Furthermore, the enrichment process led to an increase in the redness of both raw and cooked pasta, while the lightness and yellowness were diminished. Freeze-dried strawberry also caused increase deformation up to the rapture point but without a significant change in force during the stretching of cooked pasta. The incorporation of strawberries into the pasta formulation led to a significant increase in phenolic content, antioxidant activity, and cooking loss. UPLC-MS/MS analysis indicated that the enriched pasta contained particularly high levels of ellagic acid. Pasta enriched with up to 12 g of strawberry per 100 g-1 of wheat flour was well-received by consumers.
CONFLICT OF INTEREST
The Authors do not declare any conflict of interest.
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