Effect of ginger‐enriched pasta on acceptability and satiety

• Published in: International journal of food science & technology Vol. 56; no. 9; pp. 4604 - 4614
• Main Authors: Wu, Mengyao, Gani, Hanis, Viney, Sara, Ho, Peter, Orfila, Caroline
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.09.2021
• Subjects: Acceptability; Bioactive compounds; Biological activity; color; Consumption; Enrichment; food science; Ginger; Gingerol; hedonic scales; High-performance liquid chromatography; humans; Liquid chromatography; methanol; Pasta; Rasch model; Satiety; sensory; Sensory properties; shogaol; technology; wheat
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15264

Summary Ginger is attributed with beneficial bioactivities. The aims of this study were to analyse the bioactive compounds in commercial ginger powders and assess acceptability and satiety responses to ginger‐enriched wheat pasta in healthy human volunteers. Powders were extracted with methanol and extracts analysed by HPLC‐UV/LC‐MS. Results indicated that 6‐gingerol, 8‐gingerol, 10‐gingerol and 10‐shogaol were the principal bioactive components. The liking of pasta enriched with 1%, 3% and 5% (w/w) ginger powder was evaluated for four sensory attributes and overall liking using a 9‐point hedonic scale. All pasta products were generally liked to a similar extent to the control, with the exception of the liking for colour of the pasta with 5% ginger (P < 0.02). Ten healthy subjects consumed two samples of equal weight: control and ginger‐enriched pasta (3%), on two occasions. Subjective feelings of satiety were assessed pre‐consumption, immediately after and for 2 h post‐consumption using a 7‐point intensity scale analysed using Rasch modelling. Results show that the ginger pasta sample had a similar satiety response compared to the control pasta up to 2 h after consumption. In conclusion, ginger‐enriched pasta is generally accepted by consumers, but does not lead to higher satiety compared to the control. Wheat pasta was enriched with 0% (A, control), 1% (B), 3% (C) and 5% (D) ginger powder. The enriched pasta samples had good sensory attributes and were well accepted by consumers. The satiety response of 3% ginger enriched pasta was similar to the non‐enriched control.