Effect of Orange Albedo on Nutritional, Functional and Cooking Properties of Semolina Pasta

Abstract

In this study, the effect of debittered orange albedo on the nutritional, functional and cooking properties of pasta samples was investigated. Orange albedo was substituted into durum wheat semolina at 2.5%, 5% and 10% levels and the moisture, ash, protein, fat, carbohydrate, energy, total phenolic content, antioxidant activity, water uptake and cooking loss ​​of the pasta samples were determined. Albedo substitution increased the fat content (p>0.05), ash content  (p<0.05), carbohydrate content (p>0.05) and energy value (p>0.05) ​​of pasta samples. Pasta sample without added albedo was found to have the lowest total phenolic content, antioxidant activity, water uptake and cooking loss, and as the albedo substitution rate increased, total phenolic content (p>0.05), antioxidant activity (p<0.05), water uptake (p>0.05) and cooking loss (p<0.05) ​​of pasta samples increased. The use of albedo, one of the by-products of the food industry, in pasta production has both increased the functionality of the pasta and recovered a product separated as waste.