Volume 16, Issue 96 (2020)                   FSCT 2020, 16(96): 121-131 | Back to browse issues page

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rahmati M, Azizi M H, Sayed Yaghoubi A. Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta. FSCT 2020; 16 (96) :121-131
URL: http://fsct.modares.ac.ir/article-7-37978-en.html
1- University
2- University , azizit_m@modares.ac.ir
3- Director of Knowledge-based Center of Zar Industrial & Research Group
Abstract:   (2223 Views)
Curcuminoids as a natural antioxidant have many therapeutic activities such as rheumatoid arthritis, multiple sclerosis, Alzheimer's and atherosclerosis. Curcuminoids have very low solubility in the aquatic environment, limiting its potential applications in the food and pharmaceutical industries. In this study, nanocompleted curcuminoids were added to the pasta with different percentages (0, 0.001, 0.005, 0.01, 0.05 and 0.1) and the rheological, physicochemical and sensory properties of the pasta were measured. The results showed that moisture content, ash, protein, and rheological properties of pasta were not significantly different with the addition of nano-micellized curcuminoids. Also, the outflow of solids in the baking water increased and the baking weight decreased. With increasing nanocrystalline curcuminoid percentages, factor L * and a * decreased and factor b * increased. Sensory evaluation by panelists showed no significant difference in aroma, taste and odor but overall acceptance of pasta increased with increasing curcuminoid.
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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2019/11/2 | Accepted: 2020/01/7 | Published: 2020/01/30

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