Development of process technology for preparation of guava leaves powder and incorporation in the preparation of gluten-free pasta

Abstract

Guava leaves (Psidium guajava) abound in bioactive constituents, including flavonoids, tannins, coupled with antioxidants mainly focusing on Vitamin C, thereby rendering them a precious functional component throughout alimentary implementations. The guava leaves dried using hybrid dryer is having a good nutritional profile. The leaves were dried at 50°C for 45mins in the hybrid dryer should a good amount of moisture (8.68%), protein (11.29%) and a significant good amount of Vitamin C (113mg/g).Gluten-free pasta was created using a combination of amaranth, buckwheat, along with rice flour with diverse proportions of guava leaf powder (5g,10g,15g,20g) to evaluate its consequence on texture, culinary characteristics, and also sensory qualities. Based on sensory analysis the addition of 15g guava leaves powder was acceptable and the nutritional profile of the gluten free pasta was also good. The moisture content of the pasta was 9.35% and a fair amount of protein 11.50% and Vitamin C was 82mg/g and showed great amount of total phenolic content and antioxidant (DPPH%) of 360 mg GAE/100g and 78.02%. The result shows a healthy fusion product that can be consumed by all the age group of people.