RESUMO
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. The higher content of polyphenols and flavonoids were found in P25, as well as higher antioxidant activity. The addition of AF influenced the pasta color, decreasing the L* and a*, and increasing b* (p < 0.05). T he cooking time, water absorption, cohesiveness and springiness decreased with an increasing of AF (p < 0.05). The cooking loss, firmness, hardness and protein content increased with AF addition (p < 0.05). Thus, AF can be used to give an adequate destination to asparagus residue and has a potential application for the enrichment with protein and bioactive compounds of pasta.