Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Ada Krawęcka,
Aldona Sobota,
Eva Ivanišová,
Ľuboš Harangozo,
Veronika Valková,
Ewelina Zielińska,
Agata Blicharz-Kania,
Beata Zdybel,
Sylwia Mildner-Szkudlarz
Affiliations
Ada Krawęcka
Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
Aldona Sobota
Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
Eva Ivanišová
Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-949 76 Nitra, Slovak Republic
Ľuboš Harangozo
Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-949 76 Nitra, Slovak Republic
Veronika Valková
AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-949 76 Nitra, Slovak Republic
Ewelina Zielińska
Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
Agata Blicharz-Kania
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28 Street, 20-612 Lublin, Poland
Beata Zdybel
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28 Street, 20-612 Lublin, Poland
Sylwia Mildner-Szkudlarz
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
