Journal of Food Quality and Hazards Control

en Evaluation of Physicochemical, Sensory, and Microbial Characteristics of Ginger Fiber-Fortified Pasta تخصصي Special Original article Original article 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   Dietary Fiber, Ginger, Nutritive Value, Consumer Behavior 141 154 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1810-1&slc_lang=en&sid=1 M. Daneshniya 0000-0001-6758-1928 No Departmentof Food Science and Technology, Qa.C., Islamic Azad University, Qazvin, Iran M.H. Maleki No Department of Food Science and Technology, SR.C., Islamic Azad University, Tehran, Iran F. Abdolmaleki abdolmaleki@iau.ac.ir 0000-0002-4432-6189 Yes Departmentof Food Science and Technology, Qa.C., Islamic Azad University, Qazvin, Iran Z. Latifi Z. Latifi No Department of Food Science and Technology, Nur C., Islamic Azad University, Mazandaran, Iran