Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 1
Written by Nela DRAGOMIR, Carmen Georgeta NICOLAE, Iuliana-Ştefania BORDEI, Liliana BĂDULESCU
Nutritionally enhanced pasta was developed by adding powders freeze dried by tomato (Lycopersicon esculentum L. var. Coeur de Boeuf, wild garlic (Allium ursinum L.) and basil (Ocimum basilicum L.). This study wants to development, testing and evaluation of novel natural food additives, and their application in different products, including quality and sensorial assessment of their preserving functions. The aim of this study was to investigate the addition of organic powders to the pasta formulation, improving with powders freeze-dried by Coeur de Boeuf tomato, wild garlic and basil. In addition, the effect of powders on the sensorial properties, and cooking quality of the pasta samples was also determined in this study. The organic powders were added to the pasta formulations of 1% of the total weight of the wheat flour. The results showed that the addition of different organic powders to the pasta formulation resulted in a significant enriched in the colour, swelling volume, and weight gain.
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