Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional Trida Pasta

Abstract

This study aimed to valorize underutilized local ingredients by developing nutritionally enhanced pasta products enriched with sorghum and cork oak flours. The resulting pasta samples were characterized by their chemical composition, color attributes, functional properties, texture, microstructure, and antioxidant capacity. Semolina-based pasta showed higher protein content, while cork oak flour contributed significantly to lipid content, and sorghum flour was notably rich in fiber and minerals. Colorimetric analysis quantified visible differences in appearance, depending on the type of flour used. Functional assessment showed comparable water absorption indices across all samples; however, sorghum-enriched pasta exhibited significantly higher water solubility. Textural analysis indicated that sorghum reduced pasta adhesiveness and cohesiveness, whereas cork oak flour increased hardness, gumminess, and adhesiveness-likely due to its high fiber content, contributing to a stickier mouthfeel. Microstructural observations confirmed a denser and more compact matrix in pasta formulated with cork oak flour. Antioxidant analysis revealed that cork oak flour imparted the highest antioxidant potential, followed by sorghum and semolina. HPLC/ESI-TOF-MS profiling demonstrated a rich and diverse polyphenolic composition in the enriched samples. These formulations not only enhance the functional and nutritional profile of traditional pasta but also align with the increasing consumer demand for low-carbohydrate, fiber-rich foods.