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Effect of ginger‐enriched pasta on acceptability and satiety
Author(s) -
Wu Mengyao,
Gani Hanis,
Viney Sara,
Ho Peter,
Orfila Caroline
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15264
Subject(s) - food science , gingerol , chemistry , mathematics
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.