Nutritional and Functional Characterization of Gluten-Free Pasta Supplemented with Vegetable By-Products

Abstract This study aimed to nutritional profile and product stability of gluten-free pasta (replacing wheat flour with 67% rice flour and 33% fava bean flour) supplemented with by-products derived from root vegetables, such as carrot and beetroot. The enriched pasta was incorporated as 5%, 10%, and 15% root vegetable pomace powder. Enriched pasta samples were evaluated for their nutritional composition, technological properties, and antioxidant activity. The results indicated that the incorporation of carrot pomace significantly increased the content of moisture (11.67%) and carbohydrates (66.92%) in the gluten-free pasta (T3) as compared to control pasta. Similarly, pasta incorporated with beetroot pomace (T6) showed best (5.61% and 2.61%) results in fiber and ash contents respectively). According to the dough parameters, treatment T3 recorded the highest value of Dough Development Time (DDT) (6.26 min.), Water Absorption (WA) (67.81%), and Dough Stability Time (DST) (12.45 min.). Treatment T3 showed the highest phenolic content at 736.89 mg/100 g, whereas T6 showed the highest Total Phenolic Content (TPC) (86.14 mg/100 g). The antioxidant activity was significantly higher in T3 than in the other treatments). Gluten-free pasta demonstrated strong acceptance across all sensory criteria, including texture, odor, shape, and taste.