Turmeric-enriched fish-based pasta: Comprehensive evaluation of proximate composition, antioxidant potential, functional properties and colour characteristics in PBMP and TBMP fortified pasta

Abstract

The application of turmeric powder (TP) as a natural functional ingredient in cereal-protein composite foods has gained increasing attention due to its high curcuminoid concentration, antioxidant potential, and health-promoting properties.This study evaluated the effect of turmeric incorporation (0-2.5%) on the nutritional, functional, antioxidant and colour properties of pasta formulated with Pangasius boiled meat powder (PBMP) and Tilapia boiled meat powder (TBMP).Additionally, the inherent compositional differences between turmeric powder and wheat flour were analyzed to understand their respective contributions to composite pasta matrices.Turmeric demonstrated significantly higher levels of ash, dietary fibre, total phenolics, flavonoids, tannins, curcumin and antioxidant activity than wheat flour.Incorporation of turmeric into PBMP and TBMP pasta matrices enhanced ash, lipid, dietary fibre, resistant starch, phenolic compounds, curcumin levels and antioxidant capacity while slightly reducing protein and carbohydrate contents due to dilution effects.Functional hydration properties including water holding capacity, swelling capacity and water solubility index improved significantly with increasing turmeric levels.Colour values revealed distinct reductions in L* (lightness) and substantial increases in a* and b* values, reflecting the inherent pigmentation of curcuminoids.These findings demonstrate turmeric's potential as a natural functional ingredient to enhance the nutritional and antioxidant properties of fish-based pasta products.