Common wheat pasta enriched with cereal coffee: Quality and physical and functional properties.

In this study, we aimed to evaluate the effect of cereal coffee (CC) on the properties of pasta. The pasta was prepared by the substitution of common wheat flour with 0, 1, 2, 3, 4, and 5 g/100 g CC. Next, various properties of pasta including texture, colour, cooking properties, sensory analysis, and antioxidant activity were evaluated. CC significantly decreased lightness and increased redness of both raw and cooked pasta. CC reduced optimal cooking time and increased cooking losses of pasta. The addition of 5 g CC/into100 g wheat flour significantly increased the deformation and stretching work of cooked pasta. According to the sensory evaluation of the pasta samples, CC had a positive effect on the smell, taste, and colour of pasta. More importantly, during sensory evaluation, an increased amount of CC resulted in a decrease in adhesiveness of the pasta. Pasta with CC was characterised by a higher total phenolic content and a higher antioxidant capacity. Cooking decreased the amount of total phenolic compounds from 12 to 15%. In summary, we recommend the substitution of CC (up to 4 g/100 g) in common wheat flour for the preparation of pasta. • Cereal coffee has been added into common wheat pasta. • Cereal coffee changed mechanical properties of pasta. • Cereal coffee enhanced the antioxidant properties of pasta. • Total phenolic compounds decreased after cooking by about 12–15%. • Cereal coffee up to 4 g/100 g positively influenced on sensory properties of pasta. [ABSTRACT FROM AUTHOR]