Effect of using the micellarnano-curcuminoids on some characteristics of pasta

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RAHMATI M.; AZIZI M.H.; SEYED YAGOUBI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:16 | Issue:96 Page(s): 121-131

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Title

Effect of using the micellarnano-curcuminoids on some characteristics of pasta

Author(s)

RAHMATI M. | AZIZI M.H. | SEYED YAGOUBI A. | Issue Writer Certificate

Keywords

PastaQ1

TexturePropertiesQ2

Physicochemical PropertiesQ1

Sensory PropertiesQ2

Abstract

Curcumin as a natural antioxidant has many therapeutic activities. Curcuminoids are obtained from sources such as Curcuma longa, Curcuma Zedvaria, CastusSepsius, Curcuma xantoria, Curcuma aromatia, Curcuma favsalis, AtelingraElativer, XingiberCassomonar. Curcuminoids have very low solubility in the aquatic environment, limiting its potential applications in the food and pharmaceutical industries. In this study, nano-micelledcurcuminoids were added to the Pasta with different percentages (0, 0. 001, 0. 005, 0. 01, 0. 05 and 0. 1) then the Texture Hardness, physicochemical and Sensory Properties of the Pasta were measured. The results showed that moisture, ash, protein, and Texture Hardness characteristics of Pasta were not significantly different from control with the addition of micellarnanocurcuminoids. Also, the exit of solids in the baking water increased and the baking weight decreased. With increasing micellarnano-curcuminoids percentages, factor L * and a * decreased and factor b * increased. Sensory evaluation by panelists showed no significant differences in aroma, taste, and odor, but overall acceptance of Pasta increased with increasing curcuminoids. Overall, it can be concluded that nano-micelledcurcuminoids produced Pasta with appropriate color properties. It is also suggested to measure the antioxidant activity in future research for the production of functional Pasta.

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APA: Copy

RAHMATI, M., AZIZI, M.H., & SEYED YAGOUBI, A.. (2020). Effect of using the micellarnano-curcuminoids on some characteristics of pasta. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(96 ), 121-131. SID. https://sid.ir/paper/72051/en

Vancouver: Copy

RAHMATI M., AZIZI M.H., SEYED YAGOUBI A.. Effect of using the micellarnano-curcuminoids on some characteristics of pasta. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;16(96 ):121-131. Available from: https://sid.ir/paper/72051/en

IEEE: Copy

M. RAHMATI, M.H. AZIZI, and A. SEYED YAGOUBI, “Effect of using the micellarnano-curcuminoids on some characteristics of pasta,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 96 , pp. 121–131, 2020, [Online]. Available: https://sid.ir/paper/72051/en

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