Squash pulp as a source of carotenoids and dietary fiber in dried handmade spaghetti

• DOI: 10.15446/rfnam.v77n2.107321
• Publication Date: 2024-06-05T01:04:40Z
• Authors: Natali López Mejía; Margarita María A...; María Gabriela Ve...
• Keywords: Squash

The aim of this study was to evaluate the effect different levels dehydrated squash pulp (DSP) (0, 5, 10, 15, and 25 g·100 g-1 flour) drying temperatures (50 60 °C) on quality characteristics spaghetti, i.e., dietary fiber, total carotenoid content, color, cooking quality, texture parameters, sensory acceptance. results showed that DSP has a content 44.42 277.90 µg·g-1 fiber 2.45 12.40 g-1. Additionally, level decreased time, increased loss solids, generated decrease in fracture, hardness, elasticity spaghetti. Furthermore, increase from 50 °C temperature carotenoids up 6.4%, improving properties while not significantly affecting quality. spaghetti formulations containing 5 10 resulted improved It possible develop new type by adding with better nutritional such as high antioxidants.