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

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...