Abstract
This study examined the quality characteristics and consumer acceptance of fresh pasta made with various additions of oat sprout powder. Fresh pasta noodle samples were prepared with varying amounts of oat sprout powder added to fresh pasta, ranging from CON (0%), SP2 (2%), SP4 (4%), SP6 (6%), SP8 (8%) and SP10 (10%). The analysis of moisture content, pH, color, moisture absorption rate, texture profiles and sensory evaluations were conducted. The study found that as the percentage of oat sprout powder in fresh pasta increased, the moisture content of raw noodles increased, while that of cooked noodles decreased, and pH also decreased. Hunter L and b values decreased with increasing oat sprout powder, while moisture absorption rate increased. Texture profile analysis showed that the hardness, adhesiveness, springiness, gumminess, and chewiness of raw pasta noodles decreased significantly, but the cooked noodles increased significantly. In the sensory attribute difference test, dark color and green received the highest score in SP10, and oat sprout odor received the highest score, but egg and flour odor received the lowest score. The bitterness and oat sprout taste increased with increasing oat sprout content, but the savory taste showed no significant difference. SP6 had the highest overall acceptance score in consumer acceptance tests. Based on this research, it is expected to be used as meaningful basic data for more diverse studies on the functionality of oat sprout powder in the future.
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