The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC–DPPH test and selected properties of gluten-free pasta

Abstract

The aim of the present work was to study the effect of pomegranate seeds powder (PSP) supplementation to gluten-free (GF) sheeted pasta on cooking properties, sensory characteristics and antioxidants properties using TLC-DPPH test. Five levels of pomegranate seed powder were used (2.5, 5.0, 7.5, 10.0 and 12.5%) on formula replacement basis. Antioxidant potential of GF pasta increased with the addition of pomegranate seeds powder. The GF pasta without additives and with 2.5% concentration of PSP did not reveal ability to scavenge free radicals. The highest aforementioned activity was observed for crude pomegranate seed extract followed by GF pasta with 12.5, 10.0, 7.5 and 5.0% addition of PSP. The total dietary fibers content of pasta increased from 5.68 to 14.80 g/100 g with the increase in the incorporation of PSP from 0 to 12.5%. The results revealed that cooking loss of gluten-free pasta increased from 9.09 to 10.18%, whereas pasta firmness decreased from 381.43 to 366.30 N, upon incorporation of PSP. Pomegranate seeds powder decreased the lightness of the pasta from 82.26 to 57.27. Sensory analysis suggested that control pasta (without PSP) and pasta supplemented with low levels of PSP have the most acceptable quality. In conclusion, incorporating PSP at low levels enhanced the nutritional quality of pasta without a significant adverse effect on its cooking, textural and sensory properties.