Volume 13, Issue 2 (June 2026)
J. Food Qual. Hazards Control 2026, 13(2): 141-154 |
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Daneshniya M, Maleki M, Abdolmaleki F, Latifi Z. Evaluation of Physicochemical, Sensory, and Microbial Characteristics of Ginger Fiber-Fortified Pasta. J. Food Qual. Hazards Control 2026; 13 (2) :141-154
URL: http://jfqhc.ssu.ac.ir/article-1-1272-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1272-en.html
Departmentof Food Science and Technology, Qa.C., Islamic Azad University, Qazvin, Iran , abdolmaleki@iau.ac.ir
Abstract: (146 Views)
Background: Fortifying pasta with dietary fibers enhanced its nutritional value. This study examined the effects of ginger root fiber, a by- product of ginger processing, on pasta quality and shelf life over six months, using varying concentrations (2.5%, 5%, 7.5%, and 10%).
Methods: Pasta was fortified with ginger root fiber at 2.5%, 5%, 7.5%, and 10% and stored for 0, 1, 3, and 6 months. Ginger root fiber was extracted by washing, drying at 60 °C for 24 h, milling, and treating with 1% hydrogen peroxide at pH 11.5, followed by acid desiccation. Pasta, produced at MAK Pasta Company, was extruded and dried to 12% moisture at 77 °C. Quality parameters were analyzed in triplicate using a five-point hedonic scale. Statistical significance (p<0.05) was assessed via XLSTAT (2022), with Principal Component Analysis (PCA) based on a standardized Pearson correlation matrix (eigenvalues > 1, loadings > ±0.5). Combination plots were generated in MATLAB (R2024b).
Results: Higher ginger root fiber levels decreased moisture content, with 10% showing the lowest. Ash, acidity, and solid residuals increased with ginger root fiber concentration and storage time. Color analysis revealed reduced brightness and increased yellowness, particularly at 10%. Ginger root fiber-fortified pasta exhibited significantly lower mold and yeast growth, enhancing microbial stability. Sensory analysis showed that 2.5% and 5% ginger root fiber pasta maintained similar appearance, texture, and taste to the control, while 7.5% and 10% samples had lower acceptability due to texture and color changes.
Conclusions: Ginger root fiber fortification boosts pasta’s nutritional profile by increasing fiber and mineral content while improving microbial resistance.
5% ginger root fiber level balances health benefits and sensory quality, highlighting its potential as a functional ingredient while emphasizing the need for optimized formulations to ensure consumer satisfaction.
DOI: 10.18502/jfqhc.13.2.22143
Methods: Pasta was fortified with ginger root fiber at 2.5%, 5%, 7.5%, and 10% and stored for 0, 1, 3, and 6 months. Ginger root fiber was extracted by washing, drying at 60 °C for 24 h, milling, and treating with 1% hydrogen peroxide at pH 11.5, followed by acid desiccation. Pasta, produced at MAK Pasta Company, was extruded and dried to 12% moisture at 77 °C. Quality parameters were analyzed in triplicate using a five-point hedonic scale. Statistical significance (p<0.05) was assessed via XLSTAT (2022), with Principal Component Analysis (PCA) based on a standardized Pearson correlation matrix (eigenvalues > 1, loadings > ±0.5). Combination plots were generated in MATLAB (R2024b).
Results: Higher ginger root fiber levels decreased moisture content, with 10% showing the lowest. Ash, acidity, and solid residuals increased with ginger root fiber concentration and storage time. Color analysis revealed reduced brightness and increased yellowness, particularly at 10%. Ginger root fiber-fortified pasta exhibited significantly lower mold and yeast growth, enhancing microbial stability. Sensory analysis showed that 2.5% and 5% ginger root fiber pasta maintained similar appearance, texture, and taste to the control, while 7.5% and 10% samples had lower acceptability due to texture and color changes.
Conclusions: Ginger root fiber fortification boosts pasta’s nutritional profile by increasing fiber and mineral content while improving microbial resistance.
5% ginger root fiber level balances health benefits and sensory quality, highlighting its potential as a functional ingredient while emphasizing the need for optimized formulations to ensure consumer satisfaction.
DOI: 10.18502/jfqhc.13.2.22143
Type of Study: Original article |
Subject:
Special
Received: 24/10/09 | Accepted: 25/09/16 | Published: 26/07/01
Received: 24/10/09 | Accepted: 25/09/16 | Published: 26/07/01
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