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Proteins perform many mechanical functions in a cell. These proteins can be classified into two general categories- proteins that generate mechanical forces and proteins that are subjected to mechanical forces. Proteins providing mechanical support to the structure of the cell, such as keratin, are subjected to mechanical force, whereas proteins involved in cell movement and transport of molecules across cell membranes, such as an ion pump, are examples of generating mechanical force. 
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Wheatgrass powder-enriched functional pasta: Techno-functional, phytochemical, textural, sensory, and structural

Keshavdeep Bawa1, Jaswinder Kaur Brar1, Arashdeep Singh2

  • 1Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India.

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Wheatgrass powder (WGP) incorporation into pasta enhances protein, fiber, and antioxidant content. Optimal sensory acceptance was achieved at 9% WGP, indicating its potential for creating nutritious functional pasta.

Keywords:
FTIRSEMcooking qualityfunctional pastapastaphytochemicalwheatgrass powder

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Area of Science:

  • Food Science
  • Nutritional Science
  • Material Science

Background:

  • Pasta is a staple food, but often lacks essential nutrients and bioactive compounds.
  • Functional foods aim to provide health benefits beyond basic nutrition.
  • Wheatgrass powder (WGP) is recognized for its rich nutritional and phytochemical profile.

Purpose of the Study:

  • To investigate the impact of substituting semolina with WGP on pasta's nutritional, techno-functional, phytochemical, textural, and structural properties.
  • To determine the optimal WGP level for functional pasta production balancing quality and sensory attributes.

Main Methods:

  • Pasta was prepared with varying WGP levels (3%-15%) replacing semolina.
  • Evaluated nutritional (protein, fiber), techno-functional (viscosity, water absorption), phytochemical (phenolics, flavonoids, chlorophyll), and textural properties.
  • Utilized Scanning Electron Microscopy (SEM) and Fourier Transform Infrared (FTIR) spectroscopy for structural analysis.
  • Conducted sensory evaluation and Principal Component Analysis (PCA) for overall acceptability.

Main Results:

  • WGP addition increased protein, fiber, water/oil absorption, and water solubility, while decreasing pasting viscosity and cooking time.
  • Antioxidant activity, total phenolic and flavonoid content significantly increased with WGP levels.
  • Pasta color shifted towards green, and texture (firmness, toughness) was affected by WGP concentration.
  • Optimal sensory acceptability was observed at 9% WGP, with higher levels leading to decreased scores.

Conclusions:

  • Incorporating WGP into pasta significantly enhances its nutritional and phytochemical profile, creating a functional food product.
  • WGP affects pasta's techno-functional, textural, and structural characteristics, with optimal levels crucial for desired attributes.
  • The study identifies 9% WGP as the optimal level for producing functional pasta with high nutritional value and good sensory acceptance.