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ORIGINAL ARTICLE
Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
1
Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
2
Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
Submission date: 2022-10-13
Acceptance date: 2023-01-16
Online publication date: 2023-02-21
Publication date: 2023-02-21
Corresponding author
Van Viet Man Le
Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT) Vietnam National University Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet Street, District 10, 70000, Ho Chi Minh City, Viet Nam
Department of Food Technology, Ho Chi Minh City University of Technology (HCMUT) Vietnam National University Ho Chi Minh City (VNU-HCM), 268 Ly Thuong Kiet Street, District 10, 70000, Ho Chi Minh City, Viet Nam
Pol. J. Food Nutr. Sci. 2023;73(1):50-58
KEYWORDS
TOPICS
ABSTRACT
The production of cashew apple juice generates fruit pomace which is rich in dietary fiber and phenolic compounds and shows high antioxidant capacity. In this research, the effects of different ratios of cashew apple pomace powder (CAPP) in the pasta formulation on the product quality were investigated. Increase in CAPP level in the pasta recipe from 0 to 20% enhanced the total dietary fiber and total phenolic content of the product by 4.1 times and 11.8 times, respectively, as well as improved the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power by 18.2 times and 28.6 times, respectively. Nevertheless, the increased level of CAPP in the pasta recipe resulted in decreased cooking quality, textural properties and overall acceptability of the pasta. Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products.
ACKNOWLEDGEMENTS
We acknowledge the support of time and facilities from Ho Chi Minh City University of Technology (HCMUT), VNU-HCM for this study.
FUNDING
This research WAS funded by Vietnam National University – Ho Chi Minh City (VNU-HCM) under grant number NCM2020-20-01.
CONFLICT OF INTEREST
All authors of this manuscript declare no conflict of interest.
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