Development and Characterisation of Pasta Enriched with Carrot Powder
Sofia G Florença1, Ana C Ferrão1, Filipa P Costa1
1CERNAS-IPV Research Centre, Polytechnic University of Viseu, Repeses, 3504-510 Viseu, Portugal.
Foods (Basel, Switzerland)
|January 28, 2026
Summary
This study developed gluten-free pasta using buckwheat and carrot powder, finding it nutritionally superior. While wheat pasta cooked better, carrot fortification enhanced the gluten-free version
Area of Science:
- Food Science
- Nutritional Science
- Cereal Chemistry
Background:
- Wheat pasta is a global staple but inaccessible to individuals with celiac disease or gluten intolerance.
- Developing nutritious and palatable gluten-free pasta alternatives is crucial for dietary inclusivity.
Purpose of the Study:
- To formulate and characterize pasta using wheat and buckwheat flours fortified with carrot powder (5% and 10%).
- To evaluate the impact of buckwheat and carrot fortification on pasta's physical, chemical, and sensory properties.
Main Methods:
- Pasta samples were prepared using wheat and buckwheat flours with varying carrot powder concentrations.
- Analyses included drying, hydration, cooking, pasting properties, color, texture, and sensory evaluation.
- Nutritional analysis focused on carotenoids and phenolic compounds.
Main Results:
- Wheat-based pastas exhibited superior hydration and cooking characteristics; gluten-free (buckwheat) pastas were less cohesive.
- Carrot fortification increased lightness, redness, and yellowness in gluten-free pastas, which were richer in nutrients, carotenoids, and phenolics.
- Sensory evaluation favored wheat-based pastas, but higher carrot powder levels improved overall acceptance, especially in gluten-free options.
Conclusions:
- Fortified pasta, particularly gluten-free versions with buckwheat and carrot powder, offers significant nutritional benefits.
- Carrot powder enhances the nutritional profile and sensory acceptance of gluten-free pasta formulations.
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