Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta

• Published in: Food science & technology 2022-10, Vol.168, p.113886, Article 113886
• Main Authors: Malhotra, Nancy, Sharma, Savita, Sahni, Prashant, Singh, Baljit, Sharma, Sat Pal
• Format: Article
• Language: English
• Subjects: Bioactive constituents; Functionality; Specialty pasta; Sweet potato
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113886

Specialty pasta was prepared by incorporating sweet potato flour (20–40%) and mash (8–24%) and evaluated for its nutritional composition, bioactive constituents, pasting profile, functional properties, cooking quality, in-vitro starch digestibility and structural characteristics. Incorporation of sweet potato flour (20–40%) and mash enhanced the pasting properties. Low in-vitro starch digestibility was observed for sweet potato mash pasta. The incorporation of sweet potato flour and mash improved the functional properties of pasta. Addition of sweet potato flour resulted in maximum increase in total phenols (2.52–2.76 GAE mg/g) and flavonoids (19.37–24.48 QE mg/100g) with consequential increase in the β-carotene content (2.37–2.58 mg/100g) and DPPH radical scavenging activity (26.60–29.56%). Supplementation of 30% flour and 16% mash was highly acceptable for the formulation of specialty pasta. FTIR analysis revealed structural changes and showed the presence of carbonyl compounds in the specialty pasta. Supplemented pasta also maintained high acceptability during the storage period of 5 months. •Enhanced nutritional composition andbioactive potential with inclusion of sweet potato mash and flour.•Low in-vitro starch digestibility of sweet potato mash pasta aligns with the current dietary preferences.•Specialty pasta with 30% sweet potato flour and 16% sweet potato mash showed high acceptability.