PHYSICOCHEMICAL, COOKING AND FUNCTIONAL PROPERTIES OF SPINACH AND TANNER’S CASSIA FLOWER ENRICHED PASTA AS A FUNCTIONAL FOOD PRODUCT

Abstract

Traditional pasta made from refined wheat flour is low in fibre and bioactive compounds. Incorporating nutrient-rich spinach and tanner’s cassia flower adds dietary fibre and antioxidants, enhancing its health benefits. The present study aimed to develop and evaluate the development and quality evaluation of fibre and antioxidant rich pasta formulated by incorporating spinach powder at varying levels (5-20%) and tanner’s cassia flower extract (50-65 mL). The physicochemical, cooking quality, water activity and phytochemical characteristics of the control and treated samples (T1-T4) were evaluated. Incorporation of spinach powder significantly altered the functional properties of pasta. Bulk density decreased with increasing spinach levels, whereas the water absorption index (WAI), oil absorption capacity (OAC) and water solubility index (WSI) showed a marked increase, indicating improved hydration and fat-binding capacities attributed to the presence of fibre, proteins and polysaccharides. Cooking quality was also affected, with optimum cooking time reduced from 8.50 minutes in control to 6.00 minutes in T4, while cooking loss and swelling index increased as a result of gluten dilution and weakened structural strength caused by high fibre incorporation. Water activity ranged from 0.570 to 0.602. Phytochemical analysis confirmed the presence of flavonoids, phenolic compounds, tannins, saponins and terpenoids in spinach, tanner’s cassia extract and enriched pasta samples, whereas the control exhibited no detectable phytochemicals. Overall, the inclusion of spinach powder and tanner’s cassia flower extract successfully enhanced the nutritional, functional and bioactive properties of pasta, demonstrating strong potential for developing value-added functional food products.