Paper Title
USE OF LINGONBERRIES TO DEVELOP INNOVATIVE FORMULATIONS OF SPELT WHEAT FLOUR PASTA WITH ENHANCED FUNCTIONAL AND NUTRITIONAL PROPERTIES

Abstract
The aim of this study was to develop value-added spelt wheat pasta formulas with improved antioxidant and sensory properties by including dehydrated lingonberries powder in the manufacturing recipe.The lingonberries powder was used in pasta recipe by replacing spelt wheat flour in percentages of 5, 10, 15, 20, and 25% (w/w).The obtained pasta formulations were investigated for total phenolic content, total flavonoid content, antioxidant activity expressed by ferric reducing antioxidant power (FRAP) value and sensory properties.Our data revealed that the content of investigated bioactive compounds and antioxidant activity of developed spelt wheat pasta formulations were recorded important increases by including lingonberries powder in the manufacturing recipe. Additionally, it was found that the incorporation of lingonberries powder up to a level of 15% into the pasta samples resulted in important increases in the scores of sensory attributes, the pasta formulation with 15% lingonberries recording the highest overall acceptability.These findings revealed the possibility to exploit the lingonberries to develop innovative spelt wheat pasta formulas. Keywords - Lingonberries, Phytochemical Properties,Proximate Composition,Sensory Profile, Spelt Wheat Flour Pasta.