UTILIZATION OF POMELO FLAVEDO WASTE FOR DEVELOPMENT OF BIOACTIVEENRICHED PASTA: PHYSICOCHEMICAL, FUNCTIONAL, TEXTURAL AND SENSORIALCHARACTERISTICS

Pomelo flavedo is appreciated for its high dietary fiber content and is composed of many health-beneficial phytochemicals during processing.The present study aimed to maximize the potential of incorporating pomelo flavedo powder as a bioactive ingredient in pasta.The results showed that the incorporation of pomelo flavedo at five different concentrations (0, 3, 6, 9, and 12%) in pasta preparation had a great influence on its antioxidant, functional, textural, and sensorial properties.The addition of flavedo powder markedly increased the antioxidant properties and significantly increased the WAC (121.23 to 162.36%) and OAC (110.15 to 124.43%).An increase in pomelo flavedo is associated with a decrease in cooking time from 10.24 to 8.32 min, with cooking loss within an acceptable range.The pomelo flavedo concentration significantly improved the sensorial profile and reduced the breaking stress, fracturability, firmness and hardness of dry pasta but increased the adhesiveness and cohesiveness of wet pasta.FTIR analysis of the cooked pasta indicated that the presence of fibers in the flavedo revealed the presence of characteristic peaks.SEM revealed that the microstructure of the pomelo flavedo affected the structural integrity of the pasta.Among the different pomelo flavedo formulations tested, pasta with 6% pomelo flavedo obtained an acceptability score of 7.95%.Thus, pomelo flavedo can be incorporated into the industry for the preparation of pasta and is considered a healthy choice for people with specific nutritional requirements.