USE OF PINEAPPLE CORE AND DURUM SEMOLINA IN PASTA MAKING: EFFECTS OF DIFFERENT RATIOS OF PINEAPPLE CORE POWDER ON THE PRODUCT QUALITY

Abstract

Pineapple core is a by-product of canned sliced pineapple in syrup. In this study, this by-product was proved to be a source of dietary fiber and phenolic compounds with high antioxidant activity. Pineapple core powder (PCP) was then added to pasta recipe at 0 (control), 5, 10, 15 and 20% of the blend weight for pasta making. The effects of different ratios of PCP on the pasta quality were investigated. Increase in PCP ratio improved total dietary fiber, and phenolic content as well as antioxidant activity of the product but reduced its starch content. In addition, high level of PCP in the pasta formulation resulted in high hardness and cooking loss but low elongation rate, tensile strength, and overall acceptability. When the PCP ratio varied from 5 to 15%, the obtained pasta was high fiber food with acceptable sensory quality. PCP is a potential ingredient in the formulation of pasta with high fiber and antioxidant content.