[en] Saffron (Crocus sativus L.), widely recognized for its strong antioxidant and neuroprotective properties, has recently attracted growing interest as a functional ingredient capable of enhancing both health benefits and sensory quality in food products. This study aimed to formulate a functional food by incorporating saffron (Crocus sativus) extracts at concentrations of 0.03% and 0.06% into durum wheat semolina pasta (Tagliatelle). The effects of saffron incorporation on the pasta's nutritional composition, cooking properties, texture, color, and sensory attributes were evaluated using standard analytical methods. The results showed no significant changes in protein, lipid, or moisture levels compared to the control, while a significant increase in ash content was observed. Additionally, saffron addition led to a significant reduction (P < 0.05) in optimal cooking time (OCT), water absorption index (WAI), and swelling index (SI). In terms of color, saffron significantly increased yellowness (b*) and redness (a*), while decreasing lightness (L*). Textural analysis revealed no significant changes in cohesiveness, gumminess, adhesiveness, or chewiness. Sensory evaluation showed improved consumer acceptance of color, taste, and odor, with the 0.06% saffron concentration achieving the highest overall preference.
Disciplines :
Agriculture & agronomy Chemistry
Author, co-author :
Tensaout, Fatima; Faculté des Sciences et Techniques, Département de Génie des Procédés, Université de Bejaia, Bejaia, Algeria ; Laboratoire de Biochimie Appliquée, Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Bejaia, Algeria
Kati, Djamel Edine ; Université de Liège - ULiège > Chimie et bio-industries > Chimie générale et organique ; Laboratoire de Biochimie Appliquée, Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Bejaia, Algeria
Tazrart, Karima; Laboratoire de Biochimie Appliquée, Université de Bejaia, Faculté des Sciences de la Nature et de la Vie, Bejaia, Algeria
Moftikolaei, Nahid; Departure of Horticultural Sciences, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Bachir-Bey, Mostapha
Language :
English
Title :
DEVELOPMENT OF SAFFRON ENRICHED DURUM WHEAT SEMOLINA TAGLIATELLE: IMPACT ON NUTRITIONAL, PHYSICOCHEMICAL, AND SENSORY PROPERTIES
Publication date :
2025
Journal title :
Studia Universitatis Vasile Goldis Arad, Seria Stiintele Vietii
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