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Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta

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Abstract

The aim of this study was to evaluate the effect of blanching and spinach drying methods on the physicochemical and cooking properties of enriched pasta. Blanched and unblanched spinach were subjected to fixed bed drying and foam mat drying and used to enrich the pasta. The pasta enriched with blanched spinach showed more desirable physicochemical properties, for both drying methods. The blanching associated with fixed bed drying resulted in a greener enriched pasta with a higher total chlorophyll content (9.66 mg/100 g d.b.). On the other hand, foam mat drying contributed to less degradation of total carotenoids and antioxidant activity (ABTS and DPPH methods), with values of 798.01 µg of lutein/100 g d.b., 7.14 µM Trolox/g d.b. and 84.81% RSC, respectively. The spinach flours used for enrichment did not significantly affect the technological properties of the pasta. Spinach blanched and dried in a foam mat to obtain flour represents a potential alternative for enriching the pasta, since this processing contributed to the greater preservation of the product's compounds.

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Acknowledgements

This work was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brazil (CAPES)—Finance Code 001.

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Authors and Affiliations

  1. Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil

    Wallaf Costa Vimercati, Leandro Levate Macedo, Cintia da Silva Araújo, Antonio Manoel Maradini Filho, Sérgio Henriques Saraiva & Luciano José Quintão Teixeira

  2. Federal Institute of Espírito Santo, Piúma, ES, 29285-000, Brazil

    Wallaf Costa Vimercati & Marcelo Giordano Minozzo

  3. Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-900, Brazil

    Jefferson Luiz Gomes Correa

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  1. Wallaf Costa Vimercati
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  2. Leandro Levate Macedo
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  3. Cintia da Silva Araújo
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  4. Antonio Manoel Maradini Filho
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  5. Sérgio Henriques Saraiva
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  8. Marcelo Giordano Minozzo
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Contributions

WCV designed the study, collected test data, interpreted the results and drafted the manuscript. LLM and CSA collected test data and interpreted the results. AMMF, SHS, LJQT, JLGC and MGM designed the study and review the manuscript.

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Correspondence to Wallaf Costa Vimercati.

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Vimercati, W.C., Macedo, L.L., da Silva Araújo, C. et al. Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta. Food Measure 16, 137–144 (2022). https://doi.org/10.1007/s11694-021-01155-7

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