Evaluation of physicochemical and antioxidant properties of pasta enriched with saffron waste

Document Type : Research Paper

Authors

1 Ph.D. Student of Food Industrial Science and Engineering, Noor Branch, Islamic Azad University, Noor, Iran

2 Assistant Professor of Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

3 Department of Food Chemistry, Research Institute of Food Sciences and Industries, Mashhad, Iran

4 Assistant Professor of the Department of Financial Statistics and Mathematics, Noor Branch, Islamic Azad University, Noor, Iran

10.30495/jftn.2023.71223.11233

Abstract

Introduction: The super-beneficial food contains compounds with biological activity that promote health. Pasta is a suitable carrier for adding nutrients from various agricultural wastes. Nowadays, the use of synthetic antioxidants is limited due to the risks they have for health, therefore, the effort to find natural antioxidants of plant origin has increased.
Materials and Methods: Based on the formulation, the effect of adding 0 to 0.5 percent of saffron residues, including petals, yellow stamens, and white roots, on the physicochemical, antioxidant, texture, and sensory properties by comparing averages using Duncan's test was performed at a confidence level of 95% using SPSS version 19 software and the analysis of the data obtained from the treatments of di-optimal mixed design was carried out using Design Expert software. The standard was checked in the form of di-optimal mixed design.
Results: During the analysis of the results after optimization, from the total of 0.5% of the remaining saffron, the values ​​of 0.072% of the petal share, 0.028% of the white root share and 0.4% of the flag share were suggested by the software.
Conclusion: The addition of saffron residue had no significant effect on the amount of moisture, water-soluble solids, weight and pH after cooking, while a significant effect was observed on the amount of total phenol, antioxidant, and anthocyanin, as well as the pasta texture. Enriched had less strength than the control sample and no significant difference was observed in sensory properties. Therefore, the addition of saffron residues while maintaining the physicochemical and sensory properties is important in the production of beneficial pasta.

Keywords

References

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