## 3 Results  
The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of pasta [3, 7, 9, 10, 11, 12, 13, 14, 16, 18, 39]. Pasta fortification might offer an approach to address nutrient deficits and malnutrition. Table 1 shows the proximate composition of freeze-dried calendula petals (CP), as well as freeze-dried uncooked and cooked control pasta (FCP and CCP, respectively), and freeze-dried uncooked and cooked enriched pasta with 5% calendula petals (FPC and CPC, respectively). Considerable nutritional differences were observed in both pastas (control and enriched with 5% calendula petals). Cooking significantly influenced the nutritional value of pasta, mainly in the nutrient content of calendula-enriched pasta. Regarding the results of the bioactive compounds and antioxidant activity (Table 2), the highest amounts of total phenolics and flavonoids were observed in the calendula petals. The addition of calendula at 5% was necessary to significantly increase the total phenolics, flavonoids, anthocyanins, and antioxidant capacity, as well as carotenoids (0.039 mg/g), in raw pasta. The carotenoid contents shown in Table 2 represent the average sum of the content of lycopene and \(\beta\)-carotene. The cooking process influenced the content of all phytochemical compounds evaluated, decreasing its antioxidant profile by 50.7, 3.89, 12.2, and 14.1% for total phenolics, total flavonoids, anthocyanins, and DPPH\({}^{\bullet}\), respectively; however, the resultant values remained significantly higher than cooked control pasta. A Pearson correlation was performed between all bioactive compound contents and antioxidant activity studied in the five samples and the correlations are presented in Table 3. \begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Nutritional** & **CP** & **FCP** & **FPC** & **CCP** & **CCP** \\ \hline Ash & 5.77 \(\pm\) 0.14 \({}^{\text{a}}\) & 0.69 \(\pm\) 0.11 \({}^{\text{e}}\) & 1.95 \(\pm\) 0.19 \({}^{\text{c}}\) & 1.49 \(\pm\) 0.34 \({}^{\text{d}}\) & 3.64 \(\pm\) 0.23 \({}^{\text{b}}\) \\ Total Fat & 6.09 \(\pm\) 0.21 \({}^{\text{a}}\) & 4.47 \(\pm\) 0.05 \({}^{\text{c}}\) & 5.89 \(\pm\) 0.15 \({}^{\text{b}}\) & 3.79 \(\pm\) 0.49 \({}^{\text{d}}\) & 6.51 \(\pm\) 0.27 \({}^{\text{a}}\) \\ Crude Protein & 4.64 \(\pm\) 0.08 \({}^{\text{d}}\) & 9.38 \(\pm\) 0.22 \({}^{\text{c}}\) & 11.47 \(\pm\) 0.15 \({}^{\text{b}}\) & 9.68 \(\pm\) 0.03 \({}^{\text{c}}\) & 12.87 \(\pm\) 0.13 \({}^{\text{a}}\) \\ Total & 81.02 \(\pm\) 0.17 \({}^{\text{b}}\) & 83.07 \(\pm\) 0.50 \({}^{\text{a}}\) & 78.32 \(\pm\) 0.27 \({}^{\text{c}}\) & 82.68 \(\pm\) 0.77 \({}^{\text{a}}\) & 76.49 \(\pm\) 0.63 \({}^{\text{d}}\) \\ \hline \hline \end{tabular} Results expressed in g/100 g dry weight. Values are presented as mean \(\pm\) standard deviation (n = 3). Values within each line that do not share the same letter are significantly different (\(p<\) 0.05), determined by ANOVA followed by the Tukey HSD test. CP—calendula petals; FCP—uncooked pasta control; FPC—uncooked enriched pasta with 5% calendula petals; CCP—cooked pasta control; CPC—cooked enriched pasta with 5% calendula petals.  
\end{table} 
Table 1: Nutritional composition of calendula petals, uncooked and cooked control pasta, and enriched pasta (5% calendula petals). Results are expressed in g/100 g dry weight (dw).