Evaluation of Physicochemical, Sensory, and Microbial Characteristics of Ginger Fiber-Fortified Pasta

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 (۲.۵%, ۵%, ۷.۵%, and ۱۰%). Methods: Pasta was fortified with ginger root fiber at ۲.۵%, ۵%, ۷.۵%, and ۱۰% and stored for ۰, ۱, ۳, and ۶ months. Ginger root fiber was extracted by washing, drying at ۶۰ °C for ۲۴ h, milling, and treating with ۱% hydrogen peroxide at pH ۱۱.۵, followed by acid desiccation. Pasta, produced at MAK Pasta Company, was extruded and dried to ۱۲% moisture at ۷۷ °C. Quality parameters were analyzed in triplicate using a five-point hedonic scale. Statistical significance (p<۰.۰۵) was assessed via XLSTAT (۲۰۲۲), with Principal Component Analysis (PCA) based on a standardized Pearson correlation matrix (eigenvalues > ۱, loadings > ±۰.۵). Combination plots were generated in MATLAB (R۲۰۲۴b). Results: Higher ginger root fiber levels decreased moisture content, with ۱۰% 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 ۱۰%. Ginger root fiber-fortified pasta exhibited significantly lower mold and yeast growth, enhancing microbial stability. Sensory analysis showed that ۲.۵% and ۵% ginger root fiber pasta maintained similar appearance, texture, and taste to the control, while ۷.۵% and ۱۰% 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. ۵% 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: ۱۰.۱۸۵۰۲/jfqhc.۱۳.۲.۲۲۱۴۳

کلیدواژه ها:

Dietary Fiber ، Ginger ، Nutritive Value ، Consumer Behavior