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Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

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Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

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dc.contributor.author Armellini, Rita es_ES
dc.contributor.author Peinado Pardo, Irene es_ES
dc.contributor.author Pittia, Paola es_ES
dc.contributor.author Scampicchio, M. es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2019-01-20T21:05:10Z
dc.date.available 2019-01-20T21:05:10Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/115883
dc.description.abstract [EN] Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) in the formulation of fresh pasta was evaluated on textural, physical-chemical, and sensory properties of the cooked product. Content and retention of the bioactive molecules of saffron (crocins) were evaluated by HPLC along with the corresponding antioxidant activity of enriched pasta. The presence of saffron significantly influenced textural and physical-chemical properties of pasta. Higher saffron concentrations enhanced the antioxidant activity of pasta with the higher values of crocins in samples enriched with 0.4% saffron extract even after 3 min of cooking (4.23-5.06 mg/g db). Sensory analysis showed an increased acceptability of the saffron enriched pasta for all descriptors selected (visual aspect, colour, aroma, taste, chewiness, hardness, gumminess and overall acceptability). es_ES
dc.description.sponsorship Authors are thankful to the Province of Bolzano for financial support (Landesregierung mittels Beschluss Nr. 1472, 07.10.2013) and also the Research Institute for Food Research and Development at the Universitat Politecnica de Valencia (UPV), for laboratory facilities.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Saffron es_ES
dc.subject Crocins es_ES
dc.subject Pasta formulation es_ES
dc.subject Antioxidants es_ES
dc.subject Sensory evaluation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2018.01.174 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Armellini, R.; Peinado Pardo, I.; Pittia, P.; Scampicchio, M.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2018). Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chemistry. 254:55-63. doi:10.1016/j.foodchem.2018.01.174 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2018.01.174 es_ES
dc.description.upvformatpinicio 55 es_ES
dc.description.upvformatpfin 63 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 254 es_ES
dc.identifier.pmid 29548471
dc.relation.pasarela 351978 es_ES


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