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.