Impact of plant additives: Parsley (Petroselinum crispum) leaves and red bell pepper (Capsicum annuum) on the quality of eggless wheat pasta

Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta promising object for its enrichment with functional ingredients. The paper examined possibility feasibility using red bell pepper powder (BPP) parsley leaf (PLP) in order to enhance biological value. Recipes spaghetti production addition BPP PLP were developed. effect powders from incorporation on physicochemical culinary properties was studied. induced decrease optimal cooking time, swelling index (SI) water absorption (WAI). plant decreased lightness significantly (P < 0.05) compared control sample. On other hand, vegetable has positive influence total polyphenol content (TPC) antioxidant activity pasta. In enriched pasta, doubled (pasta 10.0% BPP) or even tripled PLP). received scores sensory evaluation showed that fortified can be technological alternative provide nutritionally