Insights on the Potential of Carob Powder (Ceratonia siliqua L.) to Improve the Physico-Chemical, Biochemical and Nutritional Properties of Wheat Durum Pasta

The aim of this research was to improve the physical-chemical properties and processability wheat durum pasta while adding supplementary nutritional benefits. This accomplished by incorporating carob powder into conventional recipe. study investigated made with different proportions (2%, 4%, 6% w/w) evaluated its profile, texture, dough rheological content bioactive compounds such as phenolic compounds. physical chemical (total treatable acidity, moisture content, protein content), compression resistance, sensory analysis were also analyzed. Results showed that up 4% improved functional pasta. Additionally, found contained Gallic, rosmarinic, rutin protocatechuic acids, ferulic, coumaric, caffeic acid, resveratrol quercetin, increasing percentage polyphenolic content. concluded it is possible create innovative value-added formulas using powder. Thus, information revealed has potential expand portfolio formulations on food market.