Effect of varied addition of freeze-dried strawberry powder on selected quality parameters of common wheat pasta

Strawberries are abundant in essential nutrients such as vitamins, minerals, antioxidants, and dietary fiber. This study aimed to assess how partially substituting wheat flour with freeze-dried strawberry powder (in concentrations of 0, 3, 6, 9, and 12 g per 100 g(-1)) would affect the physicochemical properties and sensory acceptability of common wheat pasta. Additionally, an analysis of phenolic acids and flavonoid compounds using UPLCMS/MS was conducted, alongside an evaluation of the pasta's cooking characteristics. The findings revealed that the inclusion of freeze-dried strawberry powder significantly (p < 0.05) enhanced the pasta's ash and fiber content, while the levels of protein and fat were reduced. Furthermore, the enrichment process led to an increase in the redness of both raw and cooked pasta, while the lightness and yellowness were diminished. Freeze-dried strawberry also caused increase deformation up to the rapture point but without a significant change in force during the stretching of cooked pasta. The incorporation of strawberries into the pasta formulation led to a significant increase in phenolic content, antioxidant activity, and cooking loss. UPLC-MS/MS analysis indicated that the enriched pasta contained particularly high levels of ellagic acid. Pasta enriched with up to 12 g of strawberry per 100 g(-1) of wheat flour was well-received by consumers.