CLERODENDRUM GLANDULOSUM L. INCORPORATED FUNCTIONAL PASTA: PHYTOCHEMICAL, TEXTUAL, STRUCTURAL AND SENSORY STUDIES

With an increasing concern by health conscious people search for more nutritious pasta products rich in minerals, phenolic compounds and dietary low glycemic index have become the subject of primary significance. In this work effect addition leaf powder as well extracted Clerodendrum glandulosum L. on properties was studied. Functional developed using a blend durum wheat semolina, powder. The plant extracts were added formulation with four proportions (2.5%, 5.0%, 7.5% 10%) respectively. obtained analyzed their cooking attributes, textural properties, colour, phytochemical sensory characteristics. Incorporation remarkably elevated antioxidant activity (42.01 ± 1.40 to 74.19 2.58%) total content (13.96 1.84 43.55 2.55 mg GAE/ g). moisture decreases (55.79 1.53 48.58 1.51%) increase or extract swelling water absorption functional recorded lower values than control pasta. powder, product's lightness (L*) yellowness (b*) reduced while its redness (a*) grew. hardness, springiness chewiness found be relatively that Control. findings current study showed among pastas been fortified, additions up E-2.5% had highest acceptance. Good marketing expectations are given because it supplied acceptance similar standard product.