# Partial Substitution of Wheat Flour with Palm Flour in Pasta Preparation
## 3 Results and Discussions
### Colorimetric Analysis, Pigments, and Bioactive Compounds  
The parameters L*, a*, and b* were analyzed in accordance with the CIElab system (Table 5), having been detected after variance analysis influenced the studied parameters (\(p<0.05\)). This parameter is considered extremely important in the pasta industry, as the color of the pasta is one of the parameters that measure consumer acceptability [40]. The pigments found in palm flour likely have an impact on the luminosity values (L*). As summarized in Table 5, the incorporation of palm flour resulted in a decrease in the luminosity of the end product, imparting a darker hue compared to conventional pasta. This observation was further substantiated through visual inspection of the product's color, as can be seen in Figure 1.  
This phenomenon is consistent with findings from other studies that incorporate flour derived from plant-based sources into pasta, such as the research conducted by [PERSON] et al. [40], who explored the addition of flaxseed flour to fresh pasta. [PERSON] et al. [41] also detected this behavior with the addition of potato flour to fresh pasta. Possibly, this decrease in luminosity is due to the presence of vegetable pigments, in addition to the action of enzymes such as polyphenol oxidase that darken some flours [41]. \begin{table}
\begin{tabular}{l l l l l} \hline
**Variables** & **F0** & **F5** & **F10** & **F15** \\ \hline L* & 61.66 \(\pm\) 0.31 \({}^{\text{a}}\) & 53.18 \(\pm\) 0.85 \({}^{\text{c}}\) & 54.97 \(\pm\) 1.55 \({}^{\text{bc}}\) & 56.18 \(\pm\) 0.94 \({}^{\text{b}}\) \\ a* & 4.62 \(\pm\) 0.09 \({}^{\text{a}}\) & 1.75 \(\pm\) 0.37 \({}^{\text{b}}\) & 1.54 \(\pm\) 0.03 \({}^{\text{b}}\) & 0.59 \(\pm\) 0.05 \({}^{\text{c}}\) \\ b* & 21.37 \(\pm\) 1.73 \({}^{\text{a}}\) & 16.38 \(\pm\) 0.60 \({}^{\text{b}}\) & 12.72 \(\pm\) 0.68 \({}^{\text{c}}\) & 8.44 \(\pm\) 0.37 \({}^{\text{d}}\) \\ Chlorophyll a (mg/100 g) & 0.00 \(\pm\) 0.00 \({}^{\text{c}}\) & 0.12 \(\pm\) 0.03 \({}^{\text{b}}\) & 0.25 \(\pm\) 0.03 \({}^{\text{a}}\) & 0.34 \(\pm\) 0.07 \({}^{\text{a}}\) \\ Chlorophyll b (mg/100 g) & 0.00 \(\pm\) 0.00 & 0.02 \(\pm\) 0.02 \({}^{\text{b}}\) & 0.04 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.02 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Vitamin C (mg/100 g) & 7.2 \(\pm\) 0.7 \({}^{\text{c}}\) & 25.1 \(\pm\) 2.7 \({}^{\text{b}}\) & 29.5 \(\pm\) 1.9 \({}^{\text{ab}}\) & 33.0 \(\pm\) 1.8 \({}^{\text{a}}\) \\ Phenomics (mg of Gallic acid/100 g) & 5.5 \(\pm\) 5.6 \({}^{\text{c}}\) & 71.6 \(\pm\) 5.3 \({}^{\text{c}}\) & 116.6 \(\pm\) 10.3 \({}^{\text{b}}\) & 152.0 \(\pm\) 14.3 \({}^{\text{a}}\) \\ \hline \end{tabular}
\end{table} 
Table 5: Color, pigments, and bioactive compounds parameters of pasta with partial replacement of wheat flour by palm flour. The color coordinate a* (Table 5) represents the green-red band. The smaller the value of a* the greener the product is; in contrast, the higher the value of a* the redder the product must be [41]. There was a reduction (\(p<0.05\)) in the values of a* showing that the more flour was added, the greener the product became, and this fact can be explained by the presence of palm pigments such as chlorophyll, which gives a green color [26]. The decrease in the value of a* was also identified by [PERSON], [PERSON], and [PERSON] [42] using unuripe banana flour in the production of fresh pasta; the values found ranged from 1.12 to 0.52, ranging from 5 to 15% of unripe banana flour. These data corroborate those found in the present study. [PERSON] and [PERSON] [26] found consistent results, since the addition of tamarind seed flour significantly altered the values of a*, increasing the values of this parameter, possibly due to the presence of tamarind seed pigments. The color coordinates b*, representing the yellow-blue spectrum, were significantly influenced (\(p<0.05\)) by the addition of palm flour. A decrease in the values was observed, indicating a reduction in the pasta's yellowish hue, which might lead to consumer unease. The addition of vegetable flour significantly affects the values of b*.