Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Christine DRAGOMIR, Sylvestre DOSSA, Isidora RADULOV, Ersilia ALEXA, Mariana-Atena POIANA, Diana-Nicoleta RABA, Corina Dana MISCA, Ileana COCAN, Monica NEGREA, Gabriel SUSTER, Carmen Daniela PETCU
This study aimed to design innovative pasta formulations with improved functional properties starting from a basic matrix consisting of a mixture of barley and oat flour which was fortified by including sea buckthorn powder in the recipe. For this purpose, in the novel pasta formulations, the barley/oat flour was replaced with sea buckthorn powder in proportions of 5, 10, 15, 20, and 25% (w/w). After preparation, pasta formulations were assessed in respect of proximate composition, total phenolic content, total flavonoid content and antioxidant activity expressed by ferric reducing antioxidant power (FRAP) value and the inhibition percentage of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results showed that the content of analyzed bioactive compounds and antioxidant properties of innovative pasta formulations increased significantly (p < 0.05) by using the sea buckthorn powder in the recipe. The highest increase for all investigated parameters was recorded for pasta in which barley/oat flour was substituted with 25% of the sea buckthorn powder. The obtained results reveal the desirability of using sea buckthorn to develop novel pasta formulas with enhanced functionality.
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