Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties

The study aimed to produce semolina pasta enriched with walnut or hazelnut oil cake and to investigate its nutritional and technological properties. The pasta was prepared by substituting 10% of semolina with walnut or hazelnut oil cakes. The chemical composition, antioxidant properties, and culinary characteristics of the pasta were determined. Additionally, the texture and color of uncooked and cooked pasta were examined using instrumental techniques. The enriched pastas showed higher protein, fat, ash, and dietary fiber contents compared to standard pasta (SP). Walnut oil cake pasta (WOCP) had the highest protein content, amounting to 15.8 g/100 g dry weight (d.w.), while hazelnut oil cake pasta (HOCP) had the highest dietary fiber content (6.75 g/100 g d.w.). Moreover, the enriched pastas showed significantly higher antioxidant potential and total phenolic content, both before and after cooking. The total phenolic content (TPC) of cooked pasta ranged from 88.85 mg GAE/100 g d.w. (SP) to 145.48 mg GAE/100 g d.w. (WOCP). Compared to SP, the developed pastas required cooking times of 2-3 min longer and showed higher water absorption, accompanied by increased cooking losses. They were characterized by a specific, dark color and showed reduced hardness and lower elasticity after cooking compared to SP. Pasting properties further suggested that starch swelling was restricted by the nut oil cakes. Overall, incorporating walnut and hazelnut oil cakes enhanced the nutritional profile and imparted notable health-promoting attributes to the pasta, underscoring the potential of these by-products as functional ingredients in pasta formulations.