Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta

Nutritional, phytochemical and antioxidant potential of wheat pasta was enhanced by incorporation of S. cumini pulp (0, 10, 20, 30 and 40%). Incorporation of fruit pulp remarkably elevated the antioxidant activity (5.76 ± 0.02 to 10.20 ± 0.01%), β-carotene (1336 ± 1.84 to 7624 ± 1.57 µg/100 g), total phenolic content (111.2 ± 0.08 to 176.3 ± 0.84 mg GAE/100 g), dietary fiber (7.08 ± 0.01 to 16.6 ± 0.03%) and ash content (0.59 ± 0.01 to 2.96 ± 0.10%). Though with addition of pulp, gruel loss was increased, but it was within acceptable limit i.e. below 10%. Cooking time and pasting temperature of pasta was increased with higher amount of pulp incorporation. Lightness (L*) and yellowness (b*) of the product were decreased with incremental incorporation of pulp while redness (a*) was increased. On the basis of physical, phytochemical and sensory parameters, pasta with 30% pulp was found to be most acceptable with the overall acceptability of (8.1 ± 0.28).