Use of asparagus flour from non-commercial plants (residue) for functional pasta production: Asparagus flour for functional pasta production.

The objective this study was enrich a pasta with non-commercial asparagus flour (AF). Six treatments were prepared: control (without AF), with 5, 10, 15, 20 and 25% of AF. Analyzes of antioxidants and bioactive compounds of AF and pasta, and the quality of pasta (color, optimal cooking time, water absorption capacity, cooking loss, texture and centesimal composition) were evaluated.

Effects of blackberries ( sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity.

Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created.