Table 1. Characteristics of raw materials for the production of fortified pastas.
| Parameters | SE | OS |
|---|---|---|
| Moisture [% d.m.] | 9.49 ± 0.04 | 9.89 ± 0.10 |
| Protein [% d.m.] | 12.96 ± 0.84 | 2.58 ± 0.10 |
| Fat [% d.m.] | 1.47 ± 0.05 | 0.77 ± 0.03 |
| Ash [% d.m.] | 0.89 ± 0.02 | 5.50 ± 0.18 |
| Carbohydrate *[% d.m.] | 70.59 ± 0.92 | 19.17 ± 0.99 |
| TDF [% d.m.] | 4.59 ± 0.19 | 62.09 ± 0.77 |
| IDF [% d.m.] | 2.13 ± 0.09 | 54.71 ± 0.62 |
| SDF [% d.m.] | 2.46 ± 0.10 | 7.38 ± 0.59 |
| Energy [kcal/100 g] | 356.61± 0.51 | 218.10 ± 2.22 |
| Total polyphenol [mg GAE/g d.m.] | 0.45 ± 0.02 | 34.73 ± 0.60 |
| Total flavonoids [mg QE/g d.m.] | 0.15 ± 0.02 | 41.81 ± 4.83 |
| DPPH [mm TE/g d.m.] | 1.86 ± 0.18 | 131.53 ± 2.09 |
| FRAP [mm TE/g d.m.] | 1.36 ± 0.07 | 274.74 ± 2.20 |
| L* | 91.04 ± 0.49 | 63.93 ± 3.34 |
| a* | 1.43 ±0.10 | 16.41 ±1.36 |
| b* | 21.05 ± 0.42 | 31.95 ± 3.38 |
SE–semolina durum; OS–onion skin powder; other abbreviations are explained in the methodology
* available carbohydrates, calucalted by substracting total dietary fibre from the total content of carbohydrates