Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

The aim of this paper was to monitor changes of antioxidant activity and phenolic contents of pasta enriched with black locust flower (BLF) addition (in such percentages as 2.5, 5, 7.5, and 10) after thermal processing. Pasta microstructure, texture, and consumer acceptance were determined as well. The BLF addition increased the content of phenolics and antioxidant activity. Comparing to the control, the total polyphenol compounds content was two times higher (0.27 ± 0.01 and 0.63 ± 0.01 mg FAE/g, respectively), and the flavonoid concentration increased from 0.48 to 204.46 µg/g in case of 10% addition. It was also observed that the thermal processing improved antioxidant properties of pasta measured in vitro. Moreover, changes in the culinary behavior, texture and microstructure of samples were observed as well. However, changes in the texture and proximate composition of the pasta with 2.5% BLF did not change the consumer attractiveness of the obtained pasta. PRACTICAL APPLICATIONS: Adequate supply of both nutrients and non‐nutrients (including antioxidants) is the basic condition for the proper conduct of all human life processes. Cereal products are the basic product category on the food market. Application to the production of a commonly found raw material (BLF) will allow low financial expense to widen the range of pasta produced. Another element important from the nutritional point of view is the innovative, previously unused composition of pasta, which undoubtedly improves the functioning of the body, but also can prevent diseases caused by oxidative stress. In summary, the pasta has an innovative nutritional qualities and health benefits, unprecedented so far in traditional on the market for products of this type.