# Nutritional, Antioxidant, Sensory, Energetic, and Electrical Properties of Enriched Pasta
## 4 Discussion
g), C (0.54 to 3.14 mg/100 g), E (0.68 to 1.54 mg/100 g), K (1.81 to 29.28 \(\upmu\)g/100 g), and beta caroten (1.03 to 6.13 mg/100 g) content was observed with carrot incorporation in a concentration dependent manner. Calcium, iron, potassium, and sodium contents increased significantly (\(p<0.05\)) from 33.47 to 84.03 mg/100 g, 3.55 to 3.70 mg/100 g, 359.30 to 960.70 mg/100 g, and 2.00 to 64.37 mg/100 g, respectively. Our results are in accordance with these findings, whereas the addition of carrot powder to pasta increased nutritional properties. Elderberries are a very good raw material for the increase in the nutritional and sensory profiles of cereal products. In our study, the levels of ash, fat, antioxidant activity, polyphenols, and phenolic acids were higher in elderberry pasta than in the control variant. Freeze-dried elderberries were proposed as natural colorants for gluten-free wafers in the study of [PERSON] et al. [37]. Wafers with a 5% addition of elderberry, in comparison to control wafers, had significantly higher contents of minerals, including iron, potassium, calcium, magnesium and sodium. The total flavonoid content was also higher in the wafers containing elderberry (37 mg QE/100 g, control variant 2.3 mg QE/100 g; QE, quercetin equivalent). In the modern world, the food we consume must not only provide us with a source of energy and nutrients, but also have a beneficial influence on our health. Responding to high proportion of civilization diseases in society, and the ever-increasing demand for innovative foods, the manufacturers of food products introduce new items with good sensory attributes and health-supporting properties [38]. The addition of nettle, carrot, and elderberry powders positively influenced the sensory profiles of pasta. The evaluators positively evaluated the color, the taste, and overall acceptability with the best score for pasta with nettle leaves. Incorporation of nettle powder in amounts of 5-15% to noodles was conducted in the study of [PERSON] et al. [39]. The sensory acceptability test revealed that nettle-supplemented (5-15%) noodles were accepted above the average in all sensory attributes; however, the highest acceptability was exhibited in wheat noodles (control). In our study, pasta with nettle was evaluated higher due to the lower nettle content. In our study, the addition of 3% powder was used, while the authors of [39] used 5-15%; higher addition also brings a negative, grassy aftertaste. Therefore, it is very important to find an optimum level of addition--good from both nutrition and sensory points of view. From an energetic point of view, pasta with added plant products may have better properties for people with liver problems or diabetes. Perhaps together with pasta as a smooth meal, people will supplement the body with beneficial substances such as antioxidants and vitamins. A similar study was conducted by the authors of [40], who studied the content of important elements in fresh fruit. The authors [PERSON] et al. [41] researched candies and lollipops with the addition of plants and vitamins. They compared GCV and sweetener concentration of the control and samples with the addition. They found that added ingredients did not affect the calorific value, but the food contained important elements for the human organism. A balanced diet should provide essential nutrients. Two of our samples of pasta (with nettle and carrot) had lower calorific values by approximately 17%. However, the energy value of the pasta is not significantly affected; especially, its nutritional and therapeutic content must be taken into account. We found that the impedance, the resistance, and the resistivity decreased with frequency for all samples, which could be compared with, e.g., [42], where decreases in dielectric properties for ground hard red winter wheat were reported, or with [15], in which the mixtures of wheat flour and oat meal were described. The control pasta had higher values of resistivity and impedance. This means that it had the lower conductivity at all frequencies.