Abstract
The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.
Highlights
Pasta is recognized as a unbalanced product due to the poor nutrition value of its proteins and low content of dietary fiber [1]
The aim of this study was threefold: (1) to recognize the effect of β-glucan addition on the liking of fresh pasta in relation to consumers’ expectations and the perception of product after consumption; (2) to define the relationship between the appearance-based pasta selection process and the assessment of the product after consumption with the frequency of pasta consumption and dietary fiber interest; (3) to compare the sensory profile established by trained panelists with the results of consumers’ liking evaluation in order to understand which attributes could affect consumers’ liking
The results presented in this study have shown that higher interest in dietary fiber correlated with the liking of cooked pasta with a 16% oat β-glucan fiber powder addition
Summary
Pasta is recognized as a unbalanced product due to the poor nutrition value of its proteins and low content of dietary fiber [1]. Due to the fact that a recent FAO/WHO (Food and Agriculture Organization of the United Nations and World Health Organization) report recommends an increase in the consumption of fruit, vegetables and wholemeal cereal products in order to increase the total dietary fiber intake to a minimum of 25 g per day [2], it would be beneficial to enrich pasta with this ingredient. As a component of the outer part of the grain, may contain some heavy metals or residual pesticides. It can reduce the absorption of vitamins, minerals, and proteins [6]. Product modifications may adversely affect its physical and chemical properties, and its sensory properties, which may be crucial as far as consumers’ acceptance is concerned [7,8]
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